Demi Chef De Partie - Raffles The Red Sea at Accor

Umluj, Tabuk, Saudi Arabia -

Full Time

Start Date

Immediate

Expiry Date

18 Jun, 26

Salary

0.0

Posted On

20 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Guest Service, Food Preparation, A La Carte, Buffet Menus, Recipe Adherence, Shift Briefings, Guest Feedback, Mise En Place, Product Rotation, Waste Minimization, Menu Knowledge, Cleanliness, Safety Policies, Sanitation Policies, Problem Solving, Teamwork

Industry

Hospitality

Description

Company Description Raffles & Fairmont The Red Sea, positioned in the Kingdom’s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. Job Description Reporting to the Chef De Partie, responsibilities and essential job functions include but are not limited to the following: • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues • Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards • Actively share ideas, opinions and suggestions in daily shift briefings • Ensure all kitchen Colleagues are aware of standards and expectations • Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback • Complete daily checks of all mis en place to ensure freshness and quality standards • Maintain proper rotation of product in all chillers to minimize wastage/spoilage • Have full knowledge of all menu items, daily features and promotions • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment • Follow kitchen policies, procedures and service standards • Follow all safety and sanitation policies when handling food. • Other duties as assigned Qualifications Previous experience in the Culinary field required • Journeyman’s papers or international equivalent required • Diploma Certification in a Culinary discipline preferred • Computer literate in Microsoft Window applications an asset • Strong interpersonal and problem solving abilities • Ability to work well under pressure in a fast paced environment • Ability to work cohesively as part of a team • Ability to focus attention on guest needs, remaining calm and courteous at all times Additional Information Understanding of ultra-luxury guest expectations and brand alignment. Experience in project coordination, scheduling, and document control during pre-opening stages. Experience in Pre- Opening is a plus. Regional Experience is a must. A proactive, anticipatory approach with a strong sense of ownership and accountability. Impeccable grooming and personal presentation aligned with luxury standards. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The role involves consistently providing professional, friendly, and proactive guest service while ensuring the consistent preparation of all food items for a la carte and buffet menus according to established hotel recipes and standards. Responsibilities also include maintaining freshness through daily checks of mise en place, proper product rotation to minimize waste, and ensuring the cleanliness and maintenance of all work areas and equipment.