Chef De Partie (Hot Kitchen) at Accor

Muscat, Muscat Governorate, Oman -

Full Time

Start Date

Immediate

Expiry Date

29 Apr, 26

Salary

0.0

Posted On

29 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Quality Control, Hygiene, Safety, Team Coordination, Training, Buffet Setup, Cost Control, Time Management, Interpersonal Skills, Problem Solving, Attention to Detail, Creativity, Adaptability, Leadership, Communication

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" Job Description Scope and General Purpose 1. Specific Duties and Responsibilities: Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel. Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites. Coordinates daily tasks with the Executive chef. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques. Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions. Coordinates and participates with other sections of requirements, cleanliness, wastage and cost control. Personally responsible for hygiene, safety and correct use of equipment and utensils. Checks periodically expiry dates and proper storage of food items in the section. Consults daily Executive chef on the daily requirements, functions and last minute events. Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to a minimum. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. To be an example for personal hygiene and cleanliness on and off duty. 2. General Responsibilities To promote efficiency, confidence, courtesy and an extremely high standard of social skills. To generally promote and ensure good inter-departmental relations. To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues. To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment. To adhere to Company and Hotel rules and regulations at all times. Occasional Responsibilities To report any equipment failures/problems to the Maintenance Department. Pass any maintenance requests to the Maintenance Department. To participate in any Training/Developments schemes as recommended by senior management. To assist the Duty Manager in any task outlined/detailed by him/her. To comply with any reasonable request made by management to the best of your ability. Legal Responsibilities Ensure that the standards required by Law and by Management are maintained at all times in the areas specified above. Job-Category: Rooms Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef De Partie is responsible for daily food preparation and ensuring the quality standards set by the hotel are met. This includes coordinating tasks with the Executive Chef, leading subordinates, and maintaining hygiene and safety standards.