Chef De Partie - Riyadh, المملكة العربية السعودية - ACCOR

    ACCOR
    ACCOR Riyadh, المملكة العربية السعودية

    منذ أسبوعين

    Accor background
    Permanent
    وصف

    Job Description

    The Role

    To supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with Mövenpick Hotels & Resorts Standards Policies & Procedures in order to maximize guest satisfaction.

    Key Deliverables and Responsibilities

    Planning & Organizing:

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

    • Operations:

  • The ability to motivate, supervise and be a role model for employees to follow and learn from.
  • The ability to run the day to day operation of any area of the kitchen in the absence of Sous Chef or senior Chef on duty.
  • 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.
  • The ability to distribute work equally to employees and follow up instructions as per hotel standards.
  • The ability to train and develop junior chefs.
  • The ability to expedite the "food pass" for a la carte restaurants.
  • 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
  • The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.
  • The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
  • The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
  • The ability to prepare fermented goods, baked products, cakes, pastries, puddings and desserts using classical and traditional Western Food Techniques.
  • To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
  • The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.
  • The ability to work as directed on station of assignment under the appropriate senior chef.
  • To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
  • To wear uniforms according to Mövenpick standards.
  • The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Mövenpick established guidelines and standards
  • The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. "First in First Out" & "If you make the mess, you clean it up"
  • The ability to follow HACCP guidelines and municipality regulations at all times.
  • The ability to follow clean as you go policy and keep work area clean at all times.
  • The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
  • The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
  • The ability to maintain a cooperative working relationship with fellow employees
  • The ability to perform other tasks or projects as assigned by hotel management and staff
  • The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
  • The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests
  • The ability to handle and rotate food according to established procedures.
  • The ability to maintain the work area and equipment in a safe and sanitary manner.
  • The ability to maintain a positive attitude and a professional disposition.
  • The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
  • The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
  • The ability to work closely with the senior chef in preparing mise en place.
  • The ability to check and complete mise en place pars in setting up the station.
  • The ability to turn off all equipment ensuring no safety hazard has been left behind
  • The ability to set up station properly and on time for each service period.
  • The ability to make sure all food is prepared by recipes designated by the Sous Chef or senior chef.
  • The ability to make sure quality and quantity meets our standard.
  • The ability to notify Sous Chef or senior chef of any problems or complaints as when they arise.
  • The ability to not leave your section without doing the final check.
  • The ability to be able to work in another area when needed and take part in cross training when directed.
  • The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
  • The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.
  • The ability to be able to work unsupervised.
  • The ability to be able to be flexible to the business demands and working hours.
  • The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.
  • The ability to be able to assist and direct the stewards with the daily cleaning tasks.
  • Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work
  • Follow all kitchen regulations as outlined and directed
  • Swipe in and out has to be done in uniform, not before getting changed.

    • Administration:

  • The ability to verify that all scheduled staff are present and signed-in.
  • The ability to perform administrative duties (paper work) . food transfers, human resource forms, scheduling and recipes.
  • The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.
  • The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.
  • The ability to respond properly in any hotel emergency or safety situation.
  • The ability to handle and rotate food according to established procedures
  • The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.
  • The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.
  • Fill out the appropriate log sheets according our standard on a daily base
  • Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal.
  • No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.
  • Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.
  • Any violation of the above mentioned rules will be subject to disciplinary action.

    • Additional Information


    • Strong leadership and interpersonal skills

    • Excellent communication and customer contact skills

    • Results and service oriented with an eye for details

    • Ability to multi-task, work well in stressful & high-pressure situations

    • A team player & builder

    • A motivator & self-starter

    • Well-presented and professionally groomed at all times