Demi Chef De Partie (Hot Kitchen A la Carte) at Accor

Dubai, Dubai, United Arab Emirates -

Full Time

Start Date

Immediate

Expiry Date

29 Sep, 26

Salary

0.0

Posted On

01 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Skills, Food Presentation, HACCP, Food Safety, Hygiene Standards, Kitchen Equipment Operation, FIFO Procedures, Staff Training, Food Cost Control, Waste Minimization, Menu Execution, Kitchen Administration

Industry

Hospitality

Description

Job Description MAIN DUTIES: Administration Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy. Having good knowledge of his duty’s and responsibilities, basic cooking skills and appropriate taste for the dishes Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet. 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 and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel. Co-ordinates with colleagues 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. Participates in regular meetings and briefings as may be scheduled. Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel. Financial and Revenue Responsibilities To ensure that each kitchen runs at an acceptable food cost. Minimize wastage Applying fifo procedures Training and Human Resources To attend training and meetings as and when required. Participates in any scheduled training and development program that may improve personal or departmental standards. Provide training to commi’s and ensure their knowledge about kitchen standards is up to required level. Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation. Treat complaints of harassment and discrimination promptly and confidentially. Treat customers and colleagues from all cultural groups with respect and sensitivity. Identify and deal with issues which may cause cross cultural conflict or misunderstanding. Guest Service Responsibilities Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation. Miscellaneous To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards. To provide friendly, courteous and professional service at all times. To maintain good working relationships with colleagues and all other departments. To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety. To comply with local legislation as required. To respond to any changes in the department as dictated by the needs of the hotel. To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs. All Heartists are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances. All Heartists may be assigned to other duties in the hotel as and when required by business levels. GENERAL DUTIES: Health and Safety Ensure that all potential and real Hazards are reported immediately and rectified Be fully conversant with all departmental Fire, Emergency and Bomb procedures Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc. Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution. Confidentiality Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company. To be fully conversant with: Hotel fire procedures Hotel security procedures Hotel Health and Safety policy and procedures Hotel Facilities and attractions Hotel standards of operation and departmental procedures Sofitel Keys of Luxury and Appearance guidelines Sofitel “BE Magnifique” vision and its corresponding strategies Methods of accepted payment of the company Short and long term company marketing promotions Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Responsible for maintaining high standards of food preparation and presentation in the hot kitchen a la carte section. Ensures strict adherence to hygiene, safety, and HACCP regulations while managing food costs and training junior staff.