Sr. 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 Hospitality is a work of heart, Join us and become a Heartist®. Job Description • To report for duty punctually wearing the correct uniform and name badges at all times. • Organize shifting in the section with regard to mise-en-place production and its service. • Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner. • Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his/her section. • Maintain good colleague relations and motivate colleagues • Ensure that training on a one-to-one basis has been carried out and comprehended. • Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index. • Responsible for completing the daily checklist regarding Mise-en-place and food storage. • Report any problems regarding failure of machinery and small equipment to the Sous Chef and to follow up and ensure the necessary work has been carried out. • Keep the section clean and tidy. • Pass all information to the next shift. • Accidents and sickness to be written in log book and report to the Executive Chef / Sous Chef. • Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene. • Assist the Executive Chef / Sous Chef in composing new recipes and menu ideas. • Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety. • The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. Qualifications • Proven experience working in a Sr. Chef de Partie role with developing seniority • Knowledge of various cooking techniques and cuisines • Strong understanding of food safety and sanitation practices • Ability to work in a fast-paced, high-pressure environment • Capable and willing to be responsible for service during key periods • Excellent attention to detail and organisational skills • Strong communication and teamwork abilities Additional Information • Strong interpersonal and problem solving abilities • Fluency in English , additional languages are a plus Show more Show less

Report for duty punctually wearing the correct uniform and name badges at all times; Organize shifting in the section with regard to mise-en-place production and its service; Assign tasks to Demi Chefs and Commis Chefs and ensure they are carried out correctly; Write daily wine, dry store, food requisitions and kitchen transfers for approval to achieve high stock rotation; Maintain good colleague relations and motivate colleagues; Ensure one-to-one training is carried out and understood; Check daily food preparation for portion size, quantity and quality as per recipe index; Complete the daily Mise-en-place and food storage checklist; Report machinery or equipment failures and ensure necessary repairs; Keep the section clean and tidy; Pass information to the next shift; Record accidents and sickness in the log book and report to senior staff; Check Demi Chefs / Commis Chefs on their section (hygiene, etc.); Assist the Executive Chef / Sous Chef in creating new recipes and menu ideas; Adhere to fire, hygiene and safety policies; Other tasks of a broadly comparable nature may be assigned.