Executive Chef De Partie
Il y a 2 mois
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, including food production, purchasing, and manpower planning.
- 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, ensuring timely and accurate service.
- Communicate and pass on information to staff, ensuring a smooth and uninterrupted operation.
- Discipline and ensure the quality of staff work, maintaining a positive and professional attitude.
- Act as a liaison between senior chefs and line employees, promoting effective communication and collaboration.
- Create, prepare, and present menu items and specials, adhering to classical and traditional Western food techniques.
- Prepare fermented goods, baked products, cakes, pastries, puddings, and desserts, maintaining high standards of quality and presentation.
- Report to the kitchen at scheduled times, ensuring a smooth and efficient operation.
- Follow instructions and work closely with senior chefs, Executive Sous Chef, and Executive Chef.
- Work as directed on the assigned station, maintaining a clean and organized work area.
- Notify senior chefs of any problems or complaints, ensuring prompt resolution.
- Perform other tasks or projects as assigned by hotel management and staff.
- Leave enough mise en place for the next shift, utilizing formalized production lists and following a shift-handover SOP.
- Accommodate food server requests regarding guest dietary requirements, personal preferences, and requests.
- Handle and rotate food according to established procedures, maintaining a safe and sanitary work environment.
- Maintain a positive attitude and professional disposition, promoting a cooperative working relationship with fellow employees.
- Perform administrative duties, including food transfers, human resource forms, scheduling, and recipes.
- Communicate with senior chefs on employee performance and work quality, promoting a positive and productive work environment.
- Display an interest in kitchen and hotel activities, assisting colleagues when needed.
- Respond properly in hotel emergencies or safety situations, maintaining a safe and secure work environment.
- Handle and rotate food according to established procedures, maintaining a safe and sanitary work environment.
- Be aware of accident prevention and enforce safe work habits, promoting a zero-accident culture.
- Follow all kitchen regulations and guidelines, ensuring a safe and efficient operation.
- Swipe in and out in uniform, adhering to hotel standards and policies.
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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