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Demi Chef de Partie - In Suite Dining



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4-6 Years
2 months ago
61 Viewed
0 Applied

Job Description

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, so that during your journey with us, you can continue to explore Accor s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS
Job Description
Scope and Objectives
This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed & maintained.
Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.
Key Interactions

Food & Beverage

Catering sales


Talent & Culture






Primary Responsibilities

Preparation of food, cooking, quality control, cutting & HACCP

Maintain daily mis-en-place (MEP) and prepare ingredients

Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils

Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out

Ensure the highest standards and consistent quality in the daily preparation

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

Strict adherence to purchasing procedures

Keep up to date with the new products, recipes and preparation techniques

Have full knowledge of all menu items, daily highlights and promotions

Adhere to recipes and stock management

Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Other Responsibilities

Be well versed in hotel fire & life safety/emergency procedures

Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)

Attend all briefings, meetings and trainings as assigned by management

Maintain a high standard of personal appearance & hygiene at all times

Perform other reasonable duties assigned by the assigned by the Management

Establishing & maintaining effective inter-departmental working relationships

Actively share ideas, opinions & suggestions

Efficiency in preparations & execution

Acquire culinary knowledge & skills to grow as a junior sous chef

Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment
Knowledge and Experience

Basic & local necessary food hygiene certificates

Minimum of 4 years in basic culinary position, preferably in similar operation

Knowledge of different culinary techniques

Certificate in culinary, preferred

Good reading, writing and oral proficiency in english language

Ability to speak other languages and basic understanding of local languages will be an advantage

Good interpersonal skills with ability to communicate with all levels of employees

Technical culinary skills

Reliable & consistent specifically in stressful & high-pressure situations

Ability to work within a team & able to build one

Self-motivated, energetic with the ability to work within a team & able to build one

Hungry to learn & apply in operation in order to grow

Well-presented & professionally groomed at all times

Desired Candidate Profile

Bachelor of Hotel Management(Hotel Management)
Any Nationality
Last Updated: 26-05-2024 09:53:01 AM
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