Chef de Partie
Chef de Partie
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Job Description
The Chef de Partie holds a critical position within our culinary team bearing significant responsibilities that directly impact the quality and reputation of our establishment.
- Assume full accountability for the daily operations of the assigned section serving as the Kitchen leader in the absence of the Sous Chef Executive Chef or Junior Sous Chef.
- Rigorously monitor food quality and consistency ensuring that all dishes presented to our guests meet the highest quality standards without exception.
- Maintain stringent control over food inventory through meticulous management of PAR levels guaranteeing sufficient supply of all food items at all times.
- Strictly adhere to and enforce the use of standard recipes in all preparation and cooking processes to maintain consistency and quality.
- Implement and oversee precise food portioning serving requisition and receiving procedures in strict compliance with Standard Operating Procedures to minimize wastage.
- Exercise rigorous control over food costs while maintaining unwavering food quality standards in the kitchen.
- Conduct thorough taste evaluations of all food items prior to placement on the breakfast buffet counter with a keen focus on seasoning and quality control.
- Provide authoritative guidance and mentorship to Junior Staff including Commis Cooks Part-timers and Trainees.
- Maintain the utmost professionalism and courtesy when engaging with external companies and suppliers fostering and preserving positive working relationships with all colleagues throughout the Hotel.
- Meticulously plan and organize daily operations and requirements ensuring strict adherence to the highest HACCP standards at all times.
- Deliver essential functional assistance and decisive direction to support the kitchens daily operations.
- Execute food preparation orders to established standards with precision ensuring all assignments are carried out efficiently and expeditiously.
- Conduct thorough inspections of food items to guarantee that all dishes served meet or exceed quality standards.
- Demonstrate unwavering commitment to implementing the AccorHotels Vision and actively exemplify the AccorHotels Values in all aspects of work.
Qualifications :
- Minimum Professional Certificate in a Culinary-related field
Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free-standing restaurant) in a similar position
A WSQ Food Safety certificate is an advantage
Ability to work independently and have good initiative in a dynamic environment
Good interpersonal skills with the ability to communicate with all levels of colleagues
Service-oriented with an eye for detail
Multicultural awareness and the ability to work and thrive within a culturally diverse environment
Good presentation and influencing skills
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
