Lead Kitchen Team Member

il y a 5 jours

IssylesMoulineaux, Île-de-France Accor Temps plein

About the Role

We are seeking a highly skilled and experienced Executive Chef De Partie to join our team at Accor. As a key member of our kitchen team, you will be responsible for supervising the assigned station, producing high-quality dishes, and ensuring exceptional customer service.

Key Responsibilities

  • Supervise the assigned station, ensuring a consistent and high-quality product is produced.
  • Plan and organize daily tasks to ensure on-time delivery and efficient service.
  • Motivate and supervise kitchen staff, providing guidance and support to ensure excellent performance.
  • Run the day-to-day operation of the kitchen in the absence of senior staff.
  • Taste and season food to ensure it meets the required standard and quality.
  • Distribute work equally among staff and follow up on instructions to ensure hotel standards are met.
  • Train and develop junior chefs to enhance their skills and knowledge.
  • Expedite the food pass for a la carte restaurants.
  • Communicate and pass on information to staff, ensuring a smooth and uninterrupted operation.
  • Discipline and ensure the quality of staff work in the absence of senior staff.
  • Act as a liaison between senior chefs and line staff.
  • Create, prepare, and present menu items and specials, as well as recipe preparation and cost calculation.
  • Prepare fermented goods, baked products, cakes, pastries, puddings, and desserts using classical and traditional Western food techniques.
  • Report to the kitchen at scheduled times, regardless of the start of shift or return from meal break.
  • Follow instructions and work closely with senior chefs, Executive Sous Chef, and Executive Chef.
  • Work as directed on the assigned station under the supervision of senior chefs.
  • Report to the kitchen at scheduled times, regardless of the end of shift or return from meal break.
  • Wear uniforms according to Accor standards.
  • Work closely with standard recipes, photos, and plate presentations to maintain quality standards and presentation in accordance with Accor established guidelines and standards.
  • Work neatly and clean, keeping all work areas and refrigerators organized and in accordance with sanitary requirements.
  • Follow HACCP guidelines and municipality regulations at all times.
  • Follow the clean-as-you-go policy and keep work areas clean at all times.
  • Proactively learn, test, and sample (eat) all world cuisines through hotel programs and training or self-taught research and development.
  • Keep waste to a minimum and work proactively to assist in meeting budgeted food cost levels.
  • Maintain a cooperative working relationship with fellow employees.
  • Perform other tasks or projects assigned by hotel management and staff.
  • Leave enough mise en place for the next shift and utilize formalized production lists and follow a shift-handover SOP.
  • Accommodate all food server requests when possible regarding guest dietary requirements, personal preferences, and requests.
  • Handle and rotate food according to established procedures.
  • Maintain the work area and equipment in a safe and sanitary manner.
  • Maintain a positive attitude and professional disposition.
  • Maintain a full line of communication with supervisors and fellow workers and all hotel associates.
  • Prepare and plate items (food orders) received from F&B staff in a timely and accurate manner.
  • Work closely with senior chefs in preparing mise en place.
  • Check and complete mise en place pars in setting up the station.
  • Turn off all equipment ensuring no safety hazard has been left behind.
  • Set up the station properly and on time for each service period.
  • Ensure all food is prepared by recipes designated by the Sous Chef or senior chef.
  • Ensure quality and quantity meet our standards.
  • Notify the Sous Chef or senior chef of any problems or complaints as they arise.
  • Not leave the section without doing the final check.
  • Be able to work in another area when needed and take part in cross-training when directed.
  • Be able to assist in same-day preparation and advance preparation for another station as instructed by the supervisor.
  • All food items for storage must be covered, dated, and labeled according to established guidelines, standards, and checklists.
  • Be able to work unsupervised.
  • Be able to be flexible to business demands and working hours.
  • Switch off and clean oven tops, kitchen equipment, and work areas as well as all work surfaces throughout the working day.
  • Assist and direct stewards with daily cleaning tasks.
  • Take breaks and meals as laid down in the LSOP (2 x 15 minutes and 1 x 30 minutes for lunch and dinner, depending on hours of work).
  • Follow all kitchen regulations as outlined and directed.
  • Swipe in and out while in uniform, not before getting changed.

Requirements

  • 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 and high-pressure situations.
  • A team player and builder.
  • A motivator and self-starter.
  • Well-presented and professionally groomed at all times.

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