شيف دى بارتى ACCOR

Key Responsibilities:

• Prepare food, cook, and ensure quality control, including cutting and following HACCP standards

• Maintain daily mise en place (MEP) and prepare ingredients

• Lead by example in inspecting and cleaning food preparation areas

• Ensure safe personal hygiene, sanitary food-handling, HACCP compliance, proper labeling, and FIFO/FEFO practices

• Check taste, temperature, and presentation to maintain consistent quality and portion sizes

• Uphold the highest standards in daily food preparation

• Provide guidance and training to junior kitchen staff on cooking, food prep, and plating

• Follow strict purchasing procedures

• Stay updated on new products, recipes, and preparation techniques

• Have full knowledge of all menu items, daily specials, and promotions

• Adhere to recipes and stock management

• Ensure compliance with safety, health, security, loss control policies, and government regulations

• Be familiar with hotel fire, life safety, and emergency procedures

• Follow hotel food safety and hygiene standards (HACCP)

• Attend briefings, meetings, and trainings as required

• Maintain a high standard of personal appearance and hygiene

• Perform additional duties as assigned by management

• Foster effective inter-departmental relationships

• Actively share ideas, opinions, and suggestions

• Ensure efficiency in food preparation and execution

• Develop culinary knowledge and skills for career growth as a junior sous chef

• Guide and train junior colleagues daily to promote motivation and productivity