Chef De Partie Accor Hotels UAE

Job Detail

Job ID 6004
Experience Fresh
Gender Female|Male

Job Description

Mercure Dubai Deira (Opening soon) is looking to hire suitably skilled and devoted candidate for role of Chef De Partie. Under the general guidance and supervision of the Chef De Cuisine and within the limits of established policies, the Chef De Partie will assist in the overseeing and directing of all aspects of the kitchen management & production. The opening of Resort is scheduled this month, so this vacancy has been posted by the hotel for desirous applicants to hurriedly apply and make use of this fleeting opportunity.

Responsibilities of Chef De Partie

Planning & Organizing

To ensure that the highest standards of food presentation and service are achieved by displaying the products to the highest standards possible, and by promoting a positive presence.
To prepare, cook, present and assist with serving the food according to standard recipes, observing the correct portion control procedures at all times.
To make up mise en place for service and for the following session according to standard recipes and levels.
To be involved with developing the menus by putting forward ideas for production.
To undertake training deemed necessary by your superior.
Directs and oversees the planning of training activities for the department.
Manage and conducts all trainings for new Heartists.
Teaches competition techniques.

Operations

To be able to check the quantity and quality of food and to make a list to bring up to the necessary level for the next service.
To ensure food is correctly dated, labelled, rotated and stored.
Be able to report substandard products, record and report the waste to your superior.
To inform your superior of any goods required, to fill out any requisitions and hand them to superiors for signature.
To follow the correct usage and cleaning procedures of equipment as necessary according to training.
Oversees maintenance and handling of equipment used.
Ensures timely reporting of malfunction or maintenance deficiencies to appropriate area.
Summarizes Section Performance.
Highlights achievements, problems and challenges.
Be able to resolve customer complaints, adhering to excellent service standards, ensuring that communicate any complaint onto your superior.
Convene meetings with his/her team at regular intervals for information purposes.

Administration

Seeks out employees concerns and offers assistance.
Ensuring availability of time for one-to-one interaction of Commis and Commis Pastry.
Following procedures specified in Employee Handbook in implementing disciplinary measures.
Prepares Duty Roster/Scheduling of team members.
Makes recommendation on staff movements.
Monitors performance of Commis and Commis Pastry staff and communicates this to each staff on a regular basis through one-on-one counseling.
Effecting coaching/counseling and, if needed, disciplinary procedures when rules/standards are violate.
Maintains the departmental bulletin board.