Chef De Partie

3 weeks ago

Jeddah, Saudi Arabia Talent Pal Full time
Company Description


One of the bestknown Swiss brands in the worldSwisstel Hotels & Resorts offers contemporary hotelsinfused with the freshness and vitality of alpine energy rooted inthe tradition of Swiss hospitality. Respected for its intelligentdesign quality craftsmanship and mindful approach to sustainabilitySwisstel gives its guests peace of mind to explore the worlddiscover lifes true rewards and embrace opportunities to live itwell. The Swisstel brand was founded in 1980 and today numbers morethan 30 hotels globally including flagship properties such asSwisstel The Bosphorus in Istanbul Swisstel The Stamford inSingapore and Swisstel Krasnye Holmy in Moscow. Swisstel is part ofAccorHotels a worldleading travel and lifestyle group which invitestravellers to feel welcome at more than 4500 hotels resorts andresidences along with some 10000 of the finest private homes aroundthe globe.


Job Description
  • To report for duty punctuallywearing the correct uniform and name badges at all times
  • Organize together with de Chef de Partie the shift onhis/her section with regards to miseenplace production and itsservice.
  • Take orders from his/her Chef dePartie and carry them out in the correct manner
  • Together with his/her Chef de Partie to write daily winedry store food requisitions and kitchen transfers on theappropriate forms for the approval of the Executive Chef /Executive Sous Chef in order to achieve the high stock rotationdesired in the section.
  • Maintain goodemployee relations and motivate colleagues
  • Work to the specifications received by the Chef de Partie regardingportion size quantity and quality as laid down in the recipeindex.
  • Responsible for completing the dailychecklist regarding miseenplace and food storage.
  • Attend daily and monthly meetings with the Chef decuisine and other meetings as requested by the Executive Chef /Executive Sous Chef.
  • Report any problemsregarding failure of machinery and small equipment to the Chef decuisine and to follow up and ensure the necessary work has beencarried out.
  • Check the main information boardregarding changes in any Banquets or other information re theorganization.
  • Keep the section clean andtidy.
  • Pass all information to nextshift
  • Accidents and sickness to be written inlog Book and report to the Executive Chef / Executive SousChef.
  • Check Commis Chefs on his/her section:e.g. regarding personal hygiene.
  • Assist theChef de cuisine in composing new recipes and menu ideas.
  • Have a complete understanding of and adhere to thecompanys policy relating to fire hygiene and safety.
  • The above description is not to be regarded asexhaustive. Other tasks and responsibilities of a broadlycomparable nature may be added on a temporary or permanent basis asappropriate

Qualifications
  • Averagereading writing and oral proficiency in the Englishlanguage.
  • Good communication and customercontact skills.
  • Team Player

Experience:

  • Minimum 2 years cookingexperience.

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