Demi Chef De Partie - Cold

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. 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! #BELIMITLESS" Job Description Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook, and serve makes our guests smile and want more. Key Responsibilities Food Preparation: Assist in the preparation of ingredients, mise en place, and cooking under the guidance of the Chef de Partie. Cooking: Execute cooking tasks as assigned, ensuring that dishes are prepared according to the recipes and the hotel's quality standards. Station Management: Maintain and organize the assigned section of the kitchen, ensuring cleanliness, orderliness, and proper functioning of equipment Quality Control: Ensure the quality, taste, and presentation of dishes meet the hotel's standards before they are sent out to customers. Safety and Hygiene: Adhere to all food safety and hygiene regulations, including proper handling, storage, and disposal of food items. Menu Development: Assist in the development of new menu items, testing recipes, and suggesting improvements. Team Collaboration: Work closely with other kitchen staff to ensure smooth and efficient kitchen operations. Inventory Management: Assist in the monitoring of food inventory, placing orders, and managing stock levels. Training: Train and mentor junior kitchen staff, including Commis Chefs and apprentices. Adaptability: Be flexible and able to work in various kitchen sections as needed. Qualifications • Culinary school diploma or equivalent culinary training. • Previous experience in a similar role in a hotel or restaurant kitchen . • Knowledge of food safety and sanitation regulations. • Strong culinary skills and a passion for cooking. • Ability to work under pressure in a fast-paced kitchen environment. • Good communication and teamwork skills. • Attention to detail and a commitment to quality. • Flexibility in work schedule, including evenings, weekends, and holidays. • Currently in UAE and willing to join immediately will be an advantage. Show more Show less

Culinary school diploma or equivalent culinary training. Previous experience in a similar role in a hotel or restaurant kitchen. Knowledge of food safety and sanitation regulations. Strong culinary skills and a passion for cooking. Ability to work under pressure in a fast-paced kitchen environment. Good communication and teamwork skills. Attention to detail and a commitment to quality. Flexibility in work schedule, including evenings, weekends, and holidays. Currently in UAE and willing to join immediately will be an advantage.

Food Preparation: Assist in the preparation of ingredients, mise en place, and cooking under the guidance of the Chef de Partie. Cooking: Execute cooking tasks as assigned, ensuring that dishes are prepared according to the recipes and the hotel's quality standards. Station Management: Maintain and organize the assigned section of the kitchen, ensuring cleanliness, orderliness, and proper functioning of equipment. Quality Control: Ensure the quality, taste, and presentation of dishes meet the hotel's standards before they are sent out to customers. Safety and Hygiene: Adhere to all food safety and hygiene regulations, including proper handling, storage, and disposal of food items. Menu Development: Assist in the development of new menu items, testing recipes, and suggesting improvements. Team Collaboration: Work closely with other kitchen staff to ensure smooth and efficient kitchen operations. Inventory Management: Assist in the monitoring of food inventory, placing orders, and managing stock levels. Training: Train and mentor junior kitchen staff, including Commis Chefs and apprentices. Adaptability: Be flexible and able to work in various kitchen sections as needed.