Demi Chef De Partie

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations.

Here, we believe in you and what you bring to the table.

There are many opportunities for development and advancement.

Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet.

Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Organize shifting in the section with regard to mise-en-place production and its service.
• Give tasks to Commis Chefs and check that they are carried out in the correct manner.
• Write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintain good colleague relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to the next shift.
• Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef.
• Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
• Assist the Chef de Cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

-Experience in kitchen beneficial but not essential -Hands-on approach with a can-do work style -Commitment to delivering exceptional guest service with a passion for the hospitality industry -Ability to find creative solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an environment that demands excellence -Experience of working with IT systems on various platforms -Strong communication skills

Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits