Chef De Partie

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. Ability to make a difference through our Corporate Social Responsibility activities, like Sustainability at the heart of everything we do. 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! #Hospitality is a work of Heart" Job Description • Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets. • Controls freshness, preparation techniques and storage of goods used. • To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene. • To assist the Chef de Cuisine in composing new recipes and menu ideas. • Order and turnover of products in his section through daily inventory lists. • Controls cooking procedures, portioning, garnishing and presentation of all dishes. • Keeps effective contacts with colleagues of other departments. • Is involved on other tasks and cooperates in special projects when required. • Sets up work rosters of his section in consultation with the Sous-Chef. • Allocates different tasks according to the mise en place list. • To consistently provide and maintain the highest standard of guest care and service. • To maintain a high standard of personal hygiene and grooming at all times. • able to demonstrate their application consistently. • To have a good knowledge of all Rixos the Palm Dubai facilities and be able to answer guest questions in a quick, polite and helpful manner. • To act on your responsibilities for Health and Safety at work. Qualifications • Minimum of 2-4 years’ experience in 5* hotel. • Excellent communication skills, both written and verbal required. • Be committed to exceeding guest expectations Additional Information Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Show more Show less

Minimum of 2-4 years’ experience in a 5* hotel. Excellent communication skills, both written and verbal. Be committed to exceeding guest expectations.

Supervise, coordinate and participate in the preparation of mise en place for all F&B outlets. Monitor freshness, preparation techniques, and storage of goods. Oversee Demi Chefs / Commis Chefs on their section, including hygiene. Assist the Chef de Cuisine in creating new recipes and menu ideas. Manage order and turnover of products in the section through daily inventory lists. Control cooking procedures, portioning, garnishing and presentation of all dishes. Maintain effective contact with colleagues from other departments. Participate in other tasks and exceptional projects as required. Set up work rosters for the section in consultation with the Sous-Chef. Allocate tasks according to the mise en place list. Consistently provide and maintain the highest standard of guest care and service. Maintain high personal hygiene and grooming standards. Demonstrate knowledge of all facilities and respond to guest questions promptly and politely. Ensure compliance with Health and Safety at work.