Demi Chef de Partie - Arabic Cuisine SWISSOTEL

Company Description

"Why work for Accor?
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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/
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The Role

Under the general guidance and supervision of the executive chef, and within the limits of established Swiss tel policies, assists in the overseeing and directing of all aspects of the hot meal production.

Key Deliverables and Responsibilities

Planning & Organizing:

1. The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
2. The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.
3. The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

Operations:

1. The ability to motivate, supervise and be a role model for employees to follow and learn from.
2. The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.
3. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
4. The ability to distribute work equally to employees and follow up instructions as per hotel standards.
5. The ability to expedite the food pass for a la carte restaurants.
6. The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
7. The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.
8. The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
9. The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
10. Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.
11. The ability to prepare stocks and sauces, meats and seafoods.
12. To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
13. The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.
14. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
15. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.

Essential Qualifications and Experience:

• Minimum of 2 years' experience in a Commis 1 role or currently in Demi Chef de partie role within a high-volume, quality-focused culinary environment
• Demonstrated proficiency in managing large kitchen teams and fostering professional development
• Extensive knowledge of food safety standards, allergen management, and health and safety regulations
• Proven track record in menu development, with a focus on innovative, seasonal cuisine
• Strong financial acumen, particularly in inventory management and food cost control
• Excellent organisational and time management skills

Professional Attributes:

• Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff
• Unwavering dedication to maintaining brand standards and culinary excellence
• Ability to thrive in a fast-paced, dynamic environment while ensuring consistent quality
• Strong problem-solving skills and adaptability to changing situations
• Commitment to delivering exceptional guest experiences through culinary expertise
• Willingness to embrace new concepts and contribute to the continuous improvement of kitchen operations

The ideal candidate will possess a genuine passion for the hospitality industry and demonstrate a steadfast commitment to upholding the highest standards of culinary excellence. They will be expected to contribute significantly to the restaurant's success through their culinary expertise, leadership skills, and dedication to guest satisfaction.