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5182 vacancies


Working time
Manager (team leader)
Fixed term contract




Education level

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Job Offer - Chef de Partie - Mercure Bucharest City Center - Accor Jobs

Mercure

15/03/2019

Chef de Partie

Job Reference 487984 Profession Kitchen | Chef de partie (m/f)

Hotel or Entity Mercure Bucharest City Center Managed hotel

City
BUCAREST
State
Walachia
Region/Country
Romania 
Mercure Bucharest City Center Equally adapted to leisure and business customers, the Mercure network unites hotels that are all different but with common characteristics: professionals of passionate and attentive hospitality, the atmosphere of charmed places with a feeling of tradition and classicism, a standard of quality guaranteed by a brand with international renown.
Discover the hotel

Contract

Job Level Job
Fixed-term contract: No
Status Full Time
Anticipated Start Date 01-04-2019

Contact

Pojoranu Claudia
h9680-hr@accor.com
0731100204

Skills

Level of Education
A level
Areas of study
Cooking
Professional experiences
3 to 5 years
Languages essential
Romanian
English

Essential and optional requirements

  • Excel
  • Power Point
  • Word
  • HACCP
  • Micros
  • Opéra

Key tasks

Overview of duties
"• Helps provide smooth running services and a high standard of production by managing his/her section
• Works autonomously to produce dishes in compliance with cooking instructions
• Supervises the commis chefs' work
• Is responsible for the organisation, coordination and service for one area of the kitchen"
Main responsibilities
Professional techniques / Production
"• Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand
• Ensures that dishes are well presented, of a high standard and at the right temperature
• Delivers dishes in good time to suit guests' wishes
• Depending on the hotel, may be asked to receive deliveries, check and store merchandise
• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests"
Team management
"• Leads the team under his/her responsibility and creates a good working atmosphere
• Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility
• Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation
• Trains commis chefs, apprentices and interns to a high standard "
Management and administration
"• Is actively involved in meeting the department's targets:
- by following the cooking instructions to the letter
- by avoiding waste and loss of food items
- by respecting the procedures and internal audits applicable in the hote
• Helps conduct inventories
• Helps manage stocks of equipment by avoiding breakages"
Hygiene / Personal safety / Environment
"• Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the ""Environment Charter"" (saving energy, recycling, sorting waste etc)"

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.