Chef de Partie at Accor

Bodrum, Aegean Region, Turkey -

Full Time

Start Date

Immediate

Expiry Date

24 May, 26

Salary

0.0

Posted On

23 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Training, Motivation, Organization, Mise-en-place Production, Service, Stock Rotation, Recipe Adherence, Food Preparation, Hygiene, Safety, Menu Composition

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. 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 Nestled in the charming town of Yalikavak, MGallery The Bodrum Hotel is just minutes away from the famous Yalikavak Marina. The hotel offers a range of thoughtfully designed rooms from cozy Junior Suites to luxurious Executive Suites, and spacious Two-Bedroom Family Suites, each room combines comfort and style for a delightful stay. Situated by a private beach area, the hotel is a top choice for couples, honeymooners, families, and travelers seeking tranquility. The five star two-year-old hotel offers; exclusive sandy beach, an infinity pool, beachfront restaurants and bars, The spa features an indoor pool, hamam, gym, and soothing treatments, inviting guests to relax and unwind. A unique feature of the hotel is its role as an open art gallery, proudly displaying a curated collection of over 100 art pieces from around the world. MGallery the Bodrum Hotel offers more than just a beachfront escape; it is a comfortable, luxurious, and creatively inspiring haven, where every moment is designed to create an unforgettable experience. Job Description To report for duty punctually wearing the correct uniform and name badges at all times. Organize shifting in the section with regard to mise-en-place production and its service. Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner. Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section. Maintain good colleague relations and motivate colleagues Ensure that training on a one-to-one basis has been carried out and comprehended. Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index. Responsible for completing the daily checklist regarding Mise-en-place and food storage. Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef. Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out. Check the main information board regarding changes in any Banquets or other information regarding the organization. Keep the section clean and tidy. Pass all information to the next shift. Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef. Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene. Assist the Chef de Cuisine in composing new recipes and menu ideas. Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety. Qualifications Strong leadership, training and motivational skills. Strong organizational skills and ability to work in stressful fast paced environment. EXPERIENCE: Minimum 2 years cooking experience. Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Job-Category: Culinary Job Type: Temporary Job Schedule: Full-Time

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Responsibilities

The Chef de Partie is responsible for organizing section shifts, delegating tasks to Demi Chefs and Commis Chefs, and ensuring correct execution of mise-en-place production and service according to quality standards. This role also involves managing daily requisitions, maintaining colleague relations, and ensuring adherence to all hygiene and safety policies.