Chef de Partie at Accor

Cape Town, Western Cape, South Africa -

Full Time

Start Date

Immediate

Expiry Date

06 Jan, 26

Salary

0.0

Posted On

08 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Hygiene, Communication Skills, Team Leadership, Stock Management, Problem Solving, Guest Service, International Cuisine Knowledge, Analytical Thinking, Flexibility, Time Management, Training and Development, Health and Safety, Organizational Skills, Attention to Detail, Creativity

Industry

Hospitality

Description

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. About Fairmont Hotels & Resorts: At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. We know that to offer our guests the best, we first need to offer our employees the best. That is why you'll find exceptional work opportunities-throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific-as well as industry-leading training, career development, recognition and rewards, Fairmont Hotels & Resorts is a celebrated collection of hotels that included landmark locations like London's The Savoy, New York's The Plaza and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment: we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for responsible tourism practices and award-winning Green Partnership program. An exciting future awaits! Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Scope of position: Reporting to the Sous Chef, the Chef de Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. They will be able to fully manage sections assigned to them and supervise staff. Always act in a professional manner using the company’s Mission, Vision, and Values. The Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great. Qualifications Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine. 5 years of experience in a luxury hotel environment Accreditation from a recognized Culinary School (an asset) Food Hygiene and Safety trained. Strong communication skills Enthusiastic and guest driven. Computer literate in Excel, Word, Outlook, Materials, and e- mail. Analytical and Conceptual thinking ability and implementation skills Must be flexible in terms of working hours. Must be physically fit. Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests. Must maintain composure and a level head under pressure. Must be able to handle a multitude of tasks in an intense, ever-changing environment. Must be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary. Must possess outstanding guest services skills Responsibilities: Communication and Conduct Attend daily shift briefings to keep yourself informed of daily operational requirements. Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef Lead by example using AccorHotels’s: Mission, Vision & Values Communicate daily with supervisors to ensure open lines of communication. Ensure all kitchen colleagues are aware of standards & expectations. Promote a fun/ professional and disciplined work environment. Actively share ideas, opinions & suggestions in daily shift briefings. Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements Support & motivate kitchen colleagues. Health and Safety Always promote Health and Safety Ensure personal knives and tools are at the utmost cleanliness and always maintained. Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme. Ensure that all areas in the kitchen are always kept clean and tidy. Adopt a clean as you go approach. Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down. Stock Management Ensure storeroom requisitions requested are accurate to minimize repeat visits. Maintain cleanliness and proper rotation of stock in all chillers following FIFO system. Ensure stock is stored and labelled correctly. Training and Development Strive to develop as a leader by attending AccorHotels Managerial Courses Support/Coach/Lead & Motivate kitchen colleagues. To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills. Actively seek tools for self-growth and development. Complete all assigned trainings on Ines. Maintain consistent on the job training sessions for culinary colleagues. Sustainability and Stock Always minimize wastage/ spoilage and record wastage on Winnow system. To aid stock taking within the total Kitchen Department in conjunction with the Head Chef. Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield. Food Quality and Control Strives to maintain & improve all food preparations & presentations. Strives to improve Guest Satisfaction results for Food Quality Act as an extension of kitchen managers to communicate food consistency & quality. Daily checks of all mise en place to ensure freshness & quality standards. Support colleagues on sections to ensure consistency. Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature. Complete assigned tasks in an efficient and timely manner. Assign and follow – up tasks as dictated by business volumes and supervisors. Performs any other reasonable duties as required by the department head. Additional Information EMPLOYMENT EQUITY We as a company are committed to diversity and inclusivity. Our Employment Equity Plan and Targets will be considered during the recruitment process. We welcome applications from individuals with disabilities and diverse backgrounds.

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Responsibilities

The Chef de Partie will manage assigned kitchen sections and supervise staff while ensuring high culinary standards. They will also promote health and safety practices and support the development of kitchen colleagues.