Chef De Partie

Hotel for travellers looking for local and authentic experiences

Mercure Miri City Centre features 172 contemporary and stylish appointed rooms and suites with extensive dining options, two dedicated floors of the conference and banqueting facilities, inclusive of the hotel's social hub, Ruai Co-working Space.

KEY RESPONSIBILITIES

Job Summary – (Role Summary)

• As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Duites and Responsabilités :

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. 
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. 
• Co-ordinates daily tasks with the Sous Chef. 
• Responsible to supervise junior chefs or commis.
• Ensure that all commis are following Halal requirement & standards procedure.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Jr. Sous Chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.

Knowledge and Experience

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 2 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

Competencies

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times

WHY WORK FOR ACCOR

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

Please note: Due to local regulations on hiring, only local talent will be considered for this position.