Chef de Partie - Pastry at Accor

Baie-Sainte-Anne, New Brunswick, Canada -

Full Time

Start Date

Immediate

Expiry Date

31 Mar, 26

Salary

0.0

Posted On

31 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, HACCP Guidelines, Team Building, Training, Communication, Customer Oriented, Initiative, Creativity, Planning, Organizational Skills, Multi-Cultural Experience, Punctuality, Motivation, Flexibility, Adaptability, Quality Control

Industry

Hospitality

Description

Company Description Raffles Hotels & Resort is a collection of award-winning luxury hotels located in vibrant destinations around the world. It is part of AccorHotels brands, which offers unique moments and diverse experiences in more than 4.100 addresses throughout 95 countries. From luxury to economy, each hotel shares a common, well-being and warm welcome. Raffles Seychelles offers spectacular colleague accommodation, accompanied by world class facilities, transportation, uniforms, meals and boat tickets to and from Praslin/Mahé. The Resort features 86 luxurious villas, the award-winning Raffles Spa as well as several stylish and unique dining options. We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand. Job Description To train and supervise the work of the kitchen personnel in their sections, Maintain high standards of food preparation and service in the appointed kitchens. KEY ROLES & RESPONSIBILITIES Operations Produce high quality food in a specified area of the food preparation to ensure that Commis and Trainee Cook are competent to produce the same high quality of food Responsible to have adequate raw products available in respective section to produce the daily volume of food required Responsible to assist section head in continuous training of junior staff Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage Check stores and refrigerators and oversee proper storage and recycling of leftovers Ensure effective communication among the kitchens and with other departments Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications Be responsible for the proper storing and recycling of leftovers Hygiene and Sanitation/ Maintenance Follow HACCP guidelines and ensure that staff comply with HACCP guidelines Work closely with Chief Steward to monitor and ensure that all equipment cleaning is properly conducted and according to schedule Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms Ensure work areas and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policy Ensure refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean Check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean at all times, and the contents are always fresh and dated Ensure exhaust hoods, stoves, ovens, salamanders, steamers, filters, boiling pans, hot and cold cabinets etc. are spotless and cleaned on a daily basis Human Resources and Training Trains and motivates all junior staff by direction of established Raffles’ standards Report to Section Head on all staff and operation matters; assist in performance appraisals Attend all allocated training classes, staff meetings and give suggestions for improvement Monitor staff schedules and ensure punctuality at work Coordinate Restaurant/Banquet/food production, and all specific duties to junior staff PERSONAL ATTRIBUTES Physically fit Oral and written fluency in English Knowledge of other languages and basic understanding of local language preferred People & customer oriented Motivator & self starter; displays initiative & creativity Team builder Willing to work long hours with a positive attitude and high energy level Committed, flexible & ability to adapt to different working locations Qualifications Apprenticeship or College level Minimum of 4 years experience in the culinary field with at least 1 year experience in a similar capacity in an International Class Hotel Additional Information Excellent planning and organisational skills Ability to communicate with colleagues at all levels Experience of working in a multi cultural environment Ability to manage a number of tasks at any one time Oral and written fluency in English Friendly Displays initiative Team player Customer/people oriented Responsible and helpful Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Partie - Pastry is responsible for training and supervising kitchen personnel, maintaining high standards of food preparation and service. They will also coordinate food production and ensure effective communication among kitchen staff and other departments.