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 ibis World Trade Centre is looking for an experienced Demi Chef De Partie who will be one of the key members in the kitchen team. A skilled culinary professional who ensures the preparation, cooking, and presentation of dishes meets the established standards of quality, taste, and consistency. • Prepare, cook, and plate dishes according to standardized recipes, menu specifications, and guest preferences. • Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met. • Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment. • Manage the day-to-day operations of a specific kitchen station, such as grill, sauté, pastry, or pantry, with efficiency and organization. • Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods. • Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards. • Collaborate with the Chef De Partie, Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions. • Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel. • Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques. • Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station. • Foster a culture of teamwork, respect, and continuous learning among kitchen staff to enhance skills, performance, and job satisfaction. • Lead by example in demonstrating professionalism, culinary expertise, and a positive attitude in the kitchen. • Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations. • Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction. • Collaborate with servers, front-of-house staff, and management to maintain open communication and resolve any issues or concerns related to food quality or service. • Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards. • Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen. Qualifications • Culinary degree or equivalent culinary certification preferred. • Proven experience working in a professional kitchen environment, with expertise in a specific culinary station or cuisine. • Strong culinary skills, creativity, and attention to detail in food preparation, cooking techniques, and plate presentation. • Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards. • Excellent communication, teamwork, and organizational skills to collaborate effectively with kitchen staff, management, and guests. • Ability to work in a fast-paced, high-pressure kitchen environment and multitask during peak service periods. • Certification in food safety and/or culinary arts may be required depending on local regulations Additional Information Your Team And Working Environment Diverse, young and vibrant team 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

Culinary degree or equivalent culinary certification preferred. Proven experience working in a professional kitchen environment, with expertise in a specific culinary station or cuisine. Strong culinary skills, creativity, and attention to detail in food preparation, cooking techniques, and plate presentation. Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards. Excellent communication, teamwork, and organizational skills to collaborate effectively with kitchen staff, management, and guests. Ability to work in a fast-paced, high-pressure kitchen environment and multitask during peak service periods. Certification in food safety and/or culinary arts may be required depending on local regulations

Prepare, cook, and plate dishes according to standardized recipes, menu specifications, and guest preferences. Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met. Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment. Manage the day-to-day operations of a specific kitchen station, such as grill, sauté, pastry, or pantry, with efficiency and organization. Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods. Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards. Collaborate with the Chef De Partie, Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions. Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel. Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques. Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station. Foster a culture of teamwork, respect, and continuous learning among kitchen staff to enhance skills, performance, and job satisfaction. Lead by example in demonstrating professionalism, culinary expertise, and a positive attitude in the kitchen. Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations. Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction. Collaborate with servers, front-of-house staff, and management to maintain open communication and resolve any issues or concerns related to food quality or service. Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards. Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen.