Chef De Partie

Company Description"Why work for Accor?We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.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, visitDo what you love, care for the world, dare to challenge the status quo #BELIMITLESS"Job DescriptionTrain and supervise the work of kitchen personnel in the respective sectionsEnsure personal cleanliness and proper deportment of all team membersProduce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team membersCheck the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set outEnsure that all equipment and perishable items are stored in its designated place and is done in the most hygienic mannerPrevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of foodEnsure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensilsWork closely with Executive Steward in maintaining the cleanliness of the kitchenEnsure that all safety, health, security and loss control policies and procedures and Government legislation are adhered toBe well versed in hotel fire & life safety / emergency proceduresApply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Attend all briefings, meetings and trainings as assigned by managementMaintain a high standard of personal appearance and hygiene at all timesPerform other reasonable duties assigned by the assigned by the ManagementPractice strict control on food portioning and wastage, thereby ensuring gross food profitabilityQualificationsMinimum Higher school educationAdditional certification(s) from a reputable Culinary school will be an advantageMinimum 2 years of relevant experience in a similar capacityGood reading, writing and oral proficiency in English languageAbility to speak other languages and basic understanding of local languages will be an advantageAdditional InformationExcellent reading, writing and oral proficiency in English languageProficient in MS Excel, Word, & PowerPointResults and service oriented with an eye for detailsA team player & builderA motivator & self-starter