Chef De Partie at Accor

Ras Al Khaimah, Ras al-Khaimah, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

16 Dec, 25

Salary

0.0

Posted On

17 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Food Presentation, Hygiene Standards, Safety Procedures, Team Coordination, Recipe Adherence, Kitchen Equipment Operation, Training Participation, Flexibility, Operational Procedures, Guest Service, Problem Solving, Food Safety, Emergency Procedures, Cleanliness, Communication

Industry

Hospitality

Description

Company Description Sofitel Al Hamra Beach Resort Job Description Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with the Policy. Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation. Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet following recipe standards. Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times. Maintains all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel in conjunction with Hygiene Officer. Co-ordinates with Heartists whenever necessary regarding operational problems. Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety. To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations. To work closely with Hygiene Officer in implementing all hygiene and safety procedures. Participates in regular meetings and briefings as may be scheduled. Understands and abides by all safety rules, emergency procedures and fire prevention regulations Participates in any scheduled training and development program that may improve personal or departmental standards. Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel. To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department. To carry out any other reasonable duties as assigned by the Sous Chef and Chef de Cuisine.

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Responsibilities

The Chef De Partie is responsible for maintaining high standards of food preparation and presentation while ensuring compliance with hygiene and safety regulations. They assist in the efficient operation of the kitchen and coordinate with team members to meet guest expectations.