Demi Chef De Partie
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What you'll do
- Direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
- Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
- Any matter which may effect the interests of hotel should be brought to the attention of the Management.
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef.
- Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Estimate daily and weekly requirements as per the process laid.
- Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments’ profit.
- To ensure that the preparation and presentation of food complies with the standards.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
- Ensure that company and statutory hygiene standards are maintained.
What they're looking for
- Diploma in Culinary or any equivalent.
Summarised by NextRaise from the employer’s description, which follows in full below.
Full description from employer
Company Description
"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
- Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
- Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
- Any matter which may effect the interests of hotel should be brought to the attention of the Management.
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef.
- Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Estimate daily and weekly requirements as per the process laid.
- Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments’ profit.
- To ensure that the preparation and presentation of food complies with the standards.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
- Ensure that company and statutory hygiene standards are maintained.
Qualifications
Diploma in Culinary or any equivalent.
Additional Information
0-1 year of experience
Company
Company facts come from this company's own listings. We only show what the postings themselves carry.