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"

To be responsible for planning and implementation of the preparation and presentation of good looking and quality food:

To ensure that subordinate employees work in accordance with the quality standards of the department:

Correct use and maintenance of equipment; To use equipment and tools as intended and safely:

To supervise and support subordinate employees to deliver their duties and tasks assigned to them in accordance with the rules and in a timely manner

To carry out the opening responsibilities of the working day/assigned work:

• To start work, place ready-made semi-finished products, necessary tools and equipment in the designated work area:
• Check cleanliness of all tools, equipment and supplies:
•  Ensuring everything is up to standard:
• Controlling the meal preparation schedule, prioritizing and executing important tasks during the day:
• To inform the direct manager about the lack of necessary food and supplies for daily preparation of food:
•  Bringing food from the storage room and warehouse to the right place:

To control cleanliness and tidiness during the working period, to eliminate deficiencies:

Participate in ensuring compliance with HACCP (Hazard Analysis and Critical Control Points) standards and regulations in all restaurants and kitchens.

Ensure proper storage of food, including refrigeration and storage.

Thoroughly understand, apply and control the FIFO (first in, first out) system:

Conduct the mid-month and end-of-month counting process in accordance with Fairmont guidelines:

Start the preparatory work by preparing the products that will be needed during the day:

Prepare all meals based on the recipe and direction according to the standards of the department:

İnform the direct supervisor before the completion of any product and send:

To control the quality and quantity of food served to guests:

Exercise high control to minimize wastage and achieve budgeted food price targets:

To perform closing duties of the working day/assigned work:

•  Returning all food products to their proper storage areas:
•  Package, cover, label and date all leftover food products:
•  Tidy up in food storage areas:
•  Clean and control cleanliness of all areas where food is prepared:
•  Put away unused and clean dishes/equipment, the rest of the products used during the shift:
•  Turn off all equipment that will not be needed for the next shift:

Before leaving the work area, to check the progress of the work and supervise the work to be performed together with the direct supervisor:

To constantly make suggestions for the improvement of the work of the Department:

Demonstrate the ability to conduct yourself in a manner that meets the highest standards of the Company:

Assist hotel staff and guests in a courteous manner;

To be sufficiently informed about the work of the department and to help other employees of the department when appropriate;

Comply with hotel health and safety regulations, create safe working conditions, and know all safety and emergency procedures;

To observe the efficient use of the Equipment;

To carry out daily work and report directly to the manager;

Manage time properly and complete assigned tasks on time;

To continuously actively participate in meetings related to the Department;

Understand and adhere to all departmental guidelines and policies;

To perform other duties determined by the direct manager;

To comply with the requirements for appearance (clothing rules) provided by the rules;

Secondary or Higher education

To have a minimum of 4 years of work experience in a professional kitchen

Frequent walking, standing and sitting during the shift

If necessary, lift and carry 12 kg of weight, go up and down stairs, ladders, high places

Fluent Azerbaijani language

Russian and English are desirable

Being extremely responsible

To have the ability to perform multiple tasks within a changing environment, while remaining calm and restrained in collective internal relations

Maintaining patience and restraint during work  hours

Ability to be accurate and pay attention to details

Passionate about cooking and serving guests' orders

             Computer skills: Word, Excel, Outlook