Chef De Partie

Job Description

Job description / Role

Chef de Partie (all sections)

Are you a passionate foodie who is not afraid of thinking outside the box? Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside with fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

What is in it for you?

– ALL Heartist benefit card offering discounted rates in Accor worldwide
– Learning programs through our Academies and the opportunity to earn qualifications while you work
– Opportunity to develop your talent and grow within your property and across the world!
– Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21

What you will be doing:

– Under the general guidance and supervision of the Sous Chef, assists in directing and controlling the whole food production
– Actively share ideas, opinions and suggestions to improve the environment and menus
– Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
– Communicate effectively with the rest of the team and thrive for guest feedback
– Assists in development and implementing standards, Recipes, Portion size and costing
– Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef.
– Checks and taste all buffet, displays and banqueting set-ups in accordance to the Executive Chef's specification and takes action if he sees discrepancies immediately
– During peak hours i.e. lunch and dinner, Chef de Partie is to be stationed at the outlet kitchen or Buffet to ensure the food is served according to the Executive Chef's specification.
– Guide the Culinary Team to prepare food according to standardized recipes and specifications to maintain consistency and ensure all Sofitel quality standards and food cost standards are met.
– Ensure food waste is kept to a minimum through ensuring proper rotation, labeling, and storing of food.
– Adhere to Food Safety guidelines ensuring that all food products are handled, stored, prepared and served safely.
– Ensuring that the kitchen work area is clean, organized and that the equipment is functional.
– Promote teamwork and morale within the kitchen and with all other departments.