Demi Chef De partie

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

1. Ensure that guests are satisfied with the production and presentation of food.
2. Ensure that the production and quality of food produced within the facility continuously comply with costs and hygiene rules.
3. Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential adverse events and designing their training programmes.
4. Responsible for testing the taste, appearance and compliance with food safety of food that is produced in his/her section and for informing the Chef de Partie and Section Supervisor in case of any adverse event related to production.
5. Ensure that all of the food listed in the daily menu is prepared.
6. Prepare the orders in accordance with established standards.
7. Pay utmost attention to the quantities planned for the food portions.
8. Ensure that the products to be used to make food are prepared accurately and timely.
9. Store the food in his/her work station in the most correct manner.
10. Pay utmost attention to hygiene, cleaning and health conditions.
11. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.
12. Keep records related to the preparation, cooking and presentation of food, as required by the food safety management.
13. Carry out all responsibilities related to the quality management systems implemented at the facility.
14. Carry out all other duties assigned by managers and hotel management not specified in the job description.

Education: At least a primary school diploma.

Experience: At least 5 years of practical experience.

Foreign Language: Not required.

Courses and Seminars: Prior attendance in trainings in the related field.

Computer Literacy: Not required.

Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.