Demi Chef De Partie

Company Description Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning,to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart, Join us and become a Heartist®. Job Description The Demi Chef de Parties is responsible to assist the CDP for the daily operation in the assigned kitchen to meet the expected standards. To work as directed on station of assignment under appropriate Chef de Partie. • Set up station properly and on time for each service period. • Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. • Make sure quality and quantity meets our standard. • Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise. • Be able to work in another area when needed and take part in cross training when directed. • Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor. • Be able to come to any and all kitchen meetings whilst on duty or otherwise. • Follow clean as you go policy and keep work area clean at all times. • Do not leave your section without doing the final check. • All food items for storage must be covered, dated and labelled according 70 point checklist. • Proper food rotation - first in - first out. • After service switch off and clean oven tops and work areas as well as surfaces. • Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment. • Fill out the appropriate log sheets according our standard on a daily base. • Make sure production charts are closely followed and adhered to. • Fill out the appropriate cleaning charts on a daily base. • Be aware of accident prevention and help enforce safe work habits - Zero accidents is our goal. • Follow all kitchen regulations as outlined and directed. • Follow HACCP, food safety, and hygiene standards at all times. Qualifications • Previous experience as Commis Chef or Demi Chef de Partie in a hotel is preferred. • knowledge of culinary techniques and kitchen operations. • Understanding of food hygiene and HACCP standards. • Culinary training or certification is an advantage. 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

Previous experience as Commis Chef or Demi Chef de Partie in a hotel is preferred. knowledge of culinary techniques and kitchen operations. Understanding of food hygiene and HACCP standards. Culinary training or certification is an advantage.

Set up station properly and on time for each service period. Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. Make sure quality and quantity meets our standard. Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise. Be able to work in another area when needed and take part in cross training when directed. Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor. Be able to come to any and all kitchen meetings whilst on duty or otherwise. Follow clean as you go policy and keep work area clean at all times. Do not leave your section without doing the final check. All food items for storage must be covered, dated and labelled according 70 point checklist. Proper food rotation - first in - first out. After service switch off and clean oven tops and work areas as well as surfaces. Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment. Fill out the appropriate log sheets according our standard on a daily base. Make sure production charts are closely followed and adhered to. Fill out the appropriate cleaning charts on a daily base. Be aware of accident prevention and help enforce safe work habits - Zero accidents is our goal. Follow all kitchen regulations as outlined and directed. Follow HACCP, food safety, and hygiene standards at all times.