Chef de partie/ hot at Accor

6th of October, Giza, Egypt -

Full Time

Start Date

Immediate

Expiry Date

16 May, 26

Salary

0.0

Posted On

15 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Mise En Place, Temperature Control, Food Quality, Presentation, Cost Monitoring, Waste Reduction, Inventory Control, Health And Safety, Teamwork, Culinary Techniques, Team Management, Working Under Pressure, Attention To Detail, Communication

Industry

Hospitality

Description

Company Description The Mövenpick Hotel Cairo-Media City is located in the vibrant 6th of October City, offering easy access to Cairo's attractions and just a short distance from Cairo International Airport. The hotel is in close proximity to iconic landmarks like the Great Pyramids of Giza and Sphinx, Dream Park, and a 27-hole golf course. The hotel's unique location alongside Media Production City studios provides guests with a blend of fantasy and tradition, creating a memorable experience. Job Description Oversee daily food preparation and production in the assigned section. Prepare mise en place (prepping ingredients in advance). Ensure that all dishes are cooked to the correct temperature and served on time. Maintain high standards of food quality and presentation. Monitor food costs and waste. Assist with inventory control. Ensure compliance with health and safety regulations. Work effectively as part of a team. Before service, they meticulously prepare ingredients – chopping vegetables, portioning meats, and getting everything organized (mise en place). During service, they cook dishes to order, ensuring they meet the Hotel's standards for taste, presentation, and timing. CDPs keep a close eye on the food leaving their station, ensuring it's perfect before it reaches the customer. CDPs follow strict hygiene and safety rules to maintain a clean and organized workspace. Qualifications A strong foundation in culinary techniques and knowledge of various cuisines. The ability to manage and motivate a team. The ability to work efficiently under pressure. A keen eye for detail and a commitment to quality. The ability to work long hours on your feet. The ability to communicate effectively with both colleagues and superiors. Previous experience working in a professional kitchen, preferably as a sous chef or line cook. Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Partie is responsible for overseeing daily food preparation and production within their assigned section, ensuring all dishes meet standards for taste, presentation, and timely service. This includes meticulous preparation of ingredients (mise en place) and maintaining strict hygiene and safety protocols.