Demi 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. 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 • 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. • No employee to be on the property after working hours without signed authorization from a Manager except for meals in the staff cafeteria. • Swipe in and out has to be done in uniform, not before getting changed. • Overtime will be approved on business demands by the Sous Chef. Qualifications • Preferably with French and Italian cuisine experience • Must have good management and organization skills. • Must also have strong written, oral and communication skills. • Must have 5 years experience in kitchen Additional Information Demi Chef de Partie for Mercure Abu Dhabi Downtown - Le Cellier Kitchen Show more Show less

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. No employee to be on the property after working hours without signed authorization from a Manager except for meals in the staff cafeteria. Swipe in and out has to be done in uniform, not before getting changed. Overtime will be approved on business demands by the Sous Chef.