Demi Chef de Partie

Accor

Job Description

The Role

Under the general guidance and supervision of the Executive Chef, and within the limits of established M venpick policies, assists in the overseeing and directing of all aspects of the hot meal production.

Key Deliverables And Responsibilities

Planning & Organizing:

• The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.
• The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or senior Chef on duty.
• The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.
  
  

Operations

• The ability to motivate, supervise and be a role model for employees to follow and learn from.
• The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Cuisine or senior Chef on duty.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• The ability to distribute work equally to employees and follow up instructions as per hotel standards.
• The ability to train and develop junior chefs.
• The ability to expedite the food pass for a la carte restaurants.
• The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
• The ability to discipline and ensure the quality of employees work in the absence of a senior Chef.
• The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
• The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.
• Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.
• The ability to prepare stocks and sauces, meats and seafood s using traditional Western Food Techniques
• To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
• The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.
• The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.
• To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.
• To wear uniforms according to M venpick standards.
• The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with M venpick established guidelines and standards
• The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. First in First Out & If you make the mess, you clean it up
• The ability to follow HACCP guidelines and municipality regulations at all times.
• The ability to follow clean as you go policy and keep work area clean at all times.
• The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.
• The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
• The ability to maintain a cooperative working relationship with fellow employees
• The ability to perform other tasks or projects as assigned by hotel management and staff
• The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP
• The ability to accommodate all food servers requests when possible regarding guests dietary requirements, personal preference and requests
• The ability to handle and rotate food according to established procedures.
• The ability to maintain the work area and equipment in a safe and sanitary manner.
• The ability to maintain a positive attitude and a professional disposition.
• The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.
• The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.
• The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.
• The ability to check and complete mise en place pars in setting up the station.
• The ability to turn off all equipment ensuring no safety hazard has been left behind
• The ability to set up station properly and on time for each service period.
• The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.
• The ability to make sure quality and quantity meets our standard.
• The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.
• The ability to not leave your section without doing the final check.
• The ability to be able to work in another area when needed and take part in cross training when directed.
• The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor
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Administration

• The ability to verify that all scheduled staff are present and signed-in.
• The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.
• The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.
• The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.