Demi Chef De Partie (Arabic Kitchen - Hot Food)
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Key skills for this role
About the Role
MAIN DUTIES: Administration Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accor.
Key Skills for This Role
Responsibilities
- Maintain standards of performance as detailed in the Departmental Operations Manual.
- Assist in establishing outlet identity by providing required food presentation standards.
- Follow standard recipes and preparation methods for all menu items.
- Maintain and clean all work areas, kitchen equipment, and utensils.
- Coordinate with colleagues regarding operational problems.
- Assist in implementing food safety and hygiene standards including HACCP.
- Participate in regular meetings and briefings.
- Minimize wastage and apply FIFO procedures.
- Provide training to commis and ensure their knowledge is up to required level.
- Ensure guest needs are met by providing consistently high standard of food preparation and presentation.
Requirements
- Good knowledge of duties and responsibilities, basic cooking skills, and appropriate taste for dishes.
- Awareness of method of preparation and standard recipes for all menu items in the kitchen.
- Ability to maintain and clean work areas, kitchen equipment, and utensils to high standards.
- Familiarity with operational procedures of kitchen equipment.
- Ability to assist in implementing food safety and hygiene standards including HACCP.
- Willingness to attend training and participate in development programs.
Full Job Posting
Main Duties
- Maintains the standards of performance as detailed in the Departmental Operations Manual.
- Assists in establishing the identity of the outlet by providing the standards of food presentation required.
- Is aware of the method of preparation and the standard recipe for every menu item.
- Maintains and cleans all work areas, kitchen equipment and utensils.
- Co ordinates with colleagues whenever necessary regarding operational problems.
- Is familiar with the operational procedures of all equipment in the kitchen.
- To assist in the implementation of food safety and hygiene standards including HACCP.
- Participates in regular meetings and briefings.
- Responds to any changes in the Food and Beverage function.
- To ensure that each kitchen runs at an acceptable food cost.
- Minimizes wastage and applies FIFO procedures.
- Provides training to commis and ensures their knowledge is up to required level.
General Duties
- Ensure all potential and real Hazards are reported immediately and rectified.
- Be fully conversant with all departmental Fire, Emergency and Bomb procedures.
- Ensure the safety of persons and property within the premises.
- Use safe manual handling techniques and practice safe work habits.
- Ensure confidentiality and secure storage of intellectual property and data bases.
- Adhere to Accor Internet and Email policy.
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