Chef De partie

AccorHotel

Responsible for preparing, producing, and presenting the variety of food related to his/her section.

• Ensure that all of the food included in the daily menu is prepared.
• Make use of current ingredients in the best possible manner.
• Inform his/her supervisor of the materials needed for the following day to ensure that they are provided from the storage house.
• Assist in designing and preparing the decorations needed to decorate the buffet for food presentation.
• Pay utmost care to the quantities planned for the food portions.
• Store the food in his/her work station in the most correct manner
• Pay utmost care to hygiene, cleaning and health conditions.
• Perform duties in the related section of the kitchen and carry out the instructions related to the section.
• Responsible for all preliminary preparations and controls in his/her unit during working hours.
• Ensure that food is prepared in accordance with the daily buffet programme for his/her unit.
• Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.
• Pay attention to presenting food in a striking and attractive manner and its decorations, in accordance with Rixos Hotels standards.
• Support and exchange information with other sections.
• Ensure that the storage houses that belong to his/her section are always kept in a clean and orderly manner.
• Assist the Steward Supervisor and team in upholding the highest standards of cleaning and hygiene in the kitchen.
• Keep records and ensure that records are kept related to the preparation, cooking and presentation of food, as required by the food safety management system.
• Carry out all responsibilities related to the quality management systems implemented at the facility.
• Carry out all other duties assigned by managers and hotel management not specified in the job description.