Executive Chef
4 weeks ago
Job Summary:
We are seeking a highly skilled and experienced Chef De Partie to join our culinary team at AccorHotel. As a key member of our kitchen team, you will be responsible for ensuring the highest standards of food quality, safety, and presentation.
Key Responsibilities:
- Food Preparation and Service: Ensure that all food preparation and service meet the agreed standards set by the chef and management.
- Food Safety and Quality Control: Maintain a strict food safety and quality control environment, ensuring that all food items issued from the kitchen meet the required standards.
- Order Preparation: Ensure that all orders are prepared according to the instructions and specifications set by the chef, appropriate to the check.
- Portion Control and Waste Management: Ensure that portion control is strictly adhered to, and action cases where wastage occurs, bringing waste items to the attention of the most senior chef on duty.
- Food Storage and Inventory: Ensure the correct storage of all food items, strictly adhering to company policy with regard to stock segregation and day dotting, ensuring correct stock rotation and maximum security at all times.
- Goods Receipt and Inspection: Check all goods delivered against the relevant documentation, and check also for quantity and quality, storing away in appropriate fridge/freezer/stock room within a 20-minute time period after delivery.
- Food Cost Management: Assist in maintaining the food cost percentage within the budget of not more than 30%.
- Communication and Teamwork: Ensure, encourage, and promote communication links between the kitchen and other departments within the hotel at all times, especially with food service staff within food service times.
- Health and Safety: Be aware of and comply with safe working practices as laid down under the Health and Safety Act and the Fairview Hotels policy.
- Food and Hygiene Regulations: Be aware of and comply with Food and Hygiene Regulations and the Fairview hotels policies.
- Personal Protective Equipment: Wear any appropriate protective clothing provided by or recommended by the company and recommendations of any equipment provider such as the decarboniser.
- Reporting and Recording: Report any defects in the building or equipment according to the most senior chef on duty or the duty manager immediately, and ensure any accidents to staff, guests, or visitors are reported immediately to the duty manager so that treatment can be administered if required and the matter can be recorded in the proper manner.
- Training and Development: Attend company training if required to, and action any other reasonable requests made by management.
- Attendance and Punctuality: Arrive 10 minutes before shift, allowing time to change into correct uniform and be in the kitchen fully prepared to start shift on time.
N.B. This Job Description is intended to illustrate the main duties and responsibilities. It is not exhaustive of all aspects of the role but serves as a guideline. You are advised that the duties and responsibilities may change from time to time.
Remote Work: No
Employment Type: Part-time
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