Chef De Partie

Role overview

Kitchen operations

• Maintain food quality and nutritional standards, and follow food storage and handling procedures.
• Perform culinary production, portion control, and service-standard operations.
• Prepare meats, poultry, game, fish, vegetables, pastry items, and fruits.
• Maintain cooking temperatures and ensure products are cooled and labelled.
• Distribute supplies, utensils, and portable equipment; use proficient knife skills and kitchen equipment.
• Work with banquet and individual-outlet production teams, reporting to the appropriate senior or sous chef.
• Maintain professional relationships with service team members and follow hotel policies, procedures, and relevant legislation.
• Support the development, training, and performance reviews of apprentices.
• Follow occupational health and safety standards and report hazards, risks, and accidents.
• Collect food deliveries, prepare food for events, and carry out associated physical kitchen duties.

Qualifications

• Three to five years of previous hotel-industry experience is preferred.
• Strategic leadership and team-management ability.
• Creative and passionate about food and customer service.
• Able to work in a high-pressure environment.
• Must be eligible to live and work in Dubai.

Physical duties and work setting

• Duties include using trolleys to collect food deliveries from storage areas, repetitive food preparation, and lifting or relocating heavy pots and containers.
• The role involves standing for long periods, usually a whole shift, and dishing up food for events.
• The position is based in the hotel kitchen and related hotel areas.

Benefits

• Employee benefit card with discounted rates at Accor properties worldwide.
• Learning programs through Accor Academies and opportunities for professional development.
• Visa costs and flights from the selected candidate’s place of origin will be covered.

About the property