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Demi Chef de Partie

2 months ago

المملكة العربية السعودية, Saudi Arabia Accor Full time

Be fully aware of all menu items, their recipes, methods of production and presentation standards.
Prepare and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock rotation where necessary.
Carry out close liaison with all sections of the kitchen in order to ensure smooth and efficient service.
Perform duties of Chef de Partie in his/her absence.
Lead and support the junior members of the team.
Project a pleasant and positive professional image to all contacts at all the times.
Daily data collection and reporting of issues as they arise.
Review the daily production sheets with Chef de Partie or Executive Chef when the first is not present.
Prepare and when required delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
Actively participate in training of culinary skills to junior team members.
Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops.
Ensure that station opening and closing procedures are carried out to standard.
Keep over-production and food waste to minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.
Operate all kitchen equipment and conduct them with safety in mind at all the times.
Ensure that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or Executive Chef in a timely fashion.
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
Adhere to all environment policies and programs as required.
Make sure to log all information in the kitchen log book.
Briefing with team on new happenings and follow up.
Monitor delivery and delegate to arrange accordingly.
Follow cleaning schedules.
Always do the line check.
Run the section with great confidence and with great sense of urgency.
Be able to distribute tasks to junior team members.
Strong communication and liaison with all the chefs of different levels of the kitchen.
Key relationship with the Executive Chef and Chef de Partie.
Stock rotation (FIFO).
Vegetables, dried goods and other food related items to be stored properly.
Work related trainings to be given to junior team members.

**Job Types**: Permanent, Full-time, Contract

**Salary**: ﷼2,500.00 - ﷼3,000.00 per month

**Experience**:

- DCDP: 2 years (required)

License/Certification:

- Iqama and Municipality Card (required)

Willingness to travel:

- 25% (preferred)

Expected Start Date: 05/12/2023

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