Chef De Partie ACCOR

As a key member of the kitchen team, you will consistently deliver professional and friendly service while ensuring high standards in food preparation and presentation. You will collaborate with colleagues, maintain open communication with Outlet Chefs, and actively contribute ideas for improvement. Responsibilities include maintaining proper product rotation, ensuring cleanliness and equipment maintenance, and adhering to kitchen policies and food safety standards. Additionally, you will stay informed about menu items, daily specials, and promotions while performing any other assigned duties.

Key Responsibilities:

• Food Preparation: Ensure consistency in preparing all food items for la carte and buffet menus following hotel recipes and standards.
• Team Collaboration: Actively contribute ideas, opinions, and suggestions during daily shift briefings.
• Standards & Expectations: Ensure all kitchen colleagues are aware of and adhere to set standards and expectations.
• Communication: Maintain open communication with Outlet Chefs regarding guest feedback.
• Continuous Improvement: Strive to enhance food preparation and presentation techniques.
• Product Rotation: Maintain proper rotation of products in chillers to minimize wastage and spoilage.
• Menu Knowledge: Have thorough knowledge of all menu items, daily specials, and promotions.
• Work Area Maintenance: Ensure cleanliness and proper maintenance of all work areas, utensils, and equipment.
• Guest Service: Consistently deliver professional, friendly, and proactive service while supporting colleagues.
• Compliance: Follow kitchen policies, procedures, and service standards.
• Food Safety: Adhere to all safety and sanitation policies when handling food and beverages.
• Additional Duties: Perform any other tasks as assigned.