Chef De Partie

As Chef De Partie, you will be responsible for the daily operation of a section within the kitchen and related areas. To prepare all food items to the highest standard, ensuring the product provided by the hotel in respect of quality, service, hygiene and value is maintained, as to Standards of Swiss tel Al Ghurair.

What s in it for you: Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities

What you will be doing: Maintain food quality and nutritional standards Maintain food storage and handling procedures Works directly with team members in the Banquet and Individual Outlet production teams reporting to Senior Sous Chef/Pastry Chef or appropriate Sous Chef Show a special interest in the Development, Training and Performance Reviews of Apprentices Maintain professional relationship with Service Team Members. Is aware of and abides by all hotel policies, procedures & relevant legislations Reports any hazards, risks, accidents as required Perform technical culinary food production, portion control, and service standards Operations Food preparation of Meats/ Poultry/ Game/ Fish/ Vegetables/Pastry Items and fruits Maintain cooking temperature, product cooling and labelling Distributes supplies, utensils and portable equipment Proficient knife skills and use of kitchen equipment. Ensures all directions are followed out at the request of any level of Senior Management.

OCCUPATIONAL HEALTH & SAFETY To follow the Hotel set Safety standards, and adhere to all rules and regulations as set out by the Occupational Health and Safety Act and to take reasonable care at work so as not to put self or others at unnecessary risk.

PHYSICAL DUTIES Use of trolleys to collect food deliveries from the Food & Beverage Store and other storage areas around the hotel. Repetitive action involving food preparation. Lifting and the relocation of heavy pots and containers. Standing for long periods of time, usually a whole shift. Dishing up food for events.

Desired Candidate Profile

• Minimum 3-5 years of previous experience in hotel industry is preferred
• Excellence in strategic leadership and team management
• Creative and passionate about food and customer service
• Able to work in a high-pressure environment