Chef de Partie - Pastry
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Key skills for this role
About the Role
Accor is hiring a Chef de Partie - Pastry for Rixos the Palm Dubai. The role involves supervising pastry preparation, controlling quality and presentation, and assisting in menu development.
Key Skills for This Role
Responsibilities
- Supervise, coordinate and participate in preparation of mise en place cooking for all F&B outlets
- Control freshness, preparation techniques and storage of goods used
- Check Demi Chefs / Commis Chefs on his/her section regarding personal hygiene
- Assist the Chef de Cuisine in composing new recipes and menu ideas
- Order and turnover of products in his section through daily inventory lists
- Control cooking procedures, portioning, garnishing and presentation of all dishes
- Set up work rosters of his section in consultation with the Sous Chef
- Ensure highest standard of guest care and service
- Monitor costs and recommend measures to control them
- Identify and develop young talents within the organization
Requirements
- Diploma or degree in vocational hospitality
- 5 7 years experience in 4 5 star Hotel
Full Job Posting
Company Description
- 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.
- By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Job Description
- Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets
- Controls freshness, preparation techniques and storage of goods used
- To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene
- To assist the Chef de Cuisine in composing new recipes and menu ideas
- Order and turnover of products in his section through daily inventory lists
- Controls cooking procedures, portioning, garnishing and presentation of all dishes
- Keeps effective contacts with colleagues of other departments
- Sets up work rosters of his section in consultation with the Sous Chef
- Allocates different tasks according to the mise en place list
- To consistently provide and maintain the highest standard of guest care and service
- To handle any guest complaints or problems promptly
- To ensure that the Department Operational Budget is strictly adhered to
Qualifications
- Diploma or degree in vocational hospitality
- Has 5 7 years experience in 4 5 star Hotel
Additional Information
- Employee benefit card offering discounted rates at Accor worldwide
- Learning programs through our Academies
- Opportunity to develop your talent and grow within your property and across the world
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
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