DE - Chef de Partie - Cold Kitchen

Gründe für Accor zu arbeiten?

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Duties & Responsibilities

• Section Management: Organize and set up the assigned section of the kitchen to enhance speed and maximize productivity.
• Consistent Preparation: Ensure all dishes from the section are prepared consistently according to standard recipes.
• Culinary Standards Compliance: Assist the Executive Sous Chef in maintaining compliance with company and hotel culinary standards, policies, and procedures.
• Flexibility: Work in any section of the kitchen as needed or requested by the Executive Sous Chef.
• Equipment Maintenance: Ensure that all operating and kitchen equipment is well-maintained to minimize breakage.
• Team Collaboration: Maintain good working relationships with colleagues and other departments.
• Personal Hygiene: Uphold a high standard of personal appearance and hygiene at all times.
• Timely Execution: Perform all duties and responsibilities efficiently, according to established policies and procedures.
• Policy Adherence: Understand and strictly adhere to the Rules & Regulations in the Employee Handbook and the hotel’s policies on fire, hygiene, and health & safety.
• Hazard Reporting: Report and rectify any potential or real hazards immediately.
• Uniform Compliance: Report for duty punctually, wearing the correct uniform and name tag at all times.
• Additional Duties: Perform any other duties assigned by management as needed.

• Minimum of 2 years of experience working in luxury hotels.

• Over 2 years of experience in luxury hotel kitchens.

• Skilled in preparing and presenting dishes according to high standards.

• Knowledge of hygiene, safety, and kitchen management protocols.

• Able to work efficiently under pressure in a fast-paced environment.

• Flexible to work shifts, weekends, and holidays.