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DEMI CHEF DE PARTIE / ARABIC

Job Description and Requirements

SUMMARY OF GENERAL DUTIES 

• Organization and monitoring of all affairs concerned to the position.
• Proper grooming at all times.
• Attend training classes as per schedule.
• Show fullest cooperation and respect within the team and other departments. 
• Is aware of the daily activities and has product knowledge of all the hotel facilities.

RESPONSIBILITY & AUTHORITY

Internal: Works in harmony with all hotel employees, applies OSM rules and provides personalized service within the limits of the established job specifications.
External: All Guests
Materials: All kitchen related materials

More detailed duties and responsibilities are listed attached in form of a checklist and are not meant to be complete. Local legislation and requirements may ask for adaptation and amendments. To fulfill the duties the jobholder is given the relevant authority to reach the goals by the Sous Chef.

ORGANIZATION AND SET UP

1. Prepare mise en place before the arrival of the customers, and also during the service time, she/he must check the quality of the food items.
2. Attends the communication meetings of her/his Outlet, such as daily briefings.
3. Checks with the other Outlet Chefs at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.
4. At the end of the shift or the day, she/he has to communicate all necessary information to the Sous Chef to ensure a smooth running operation.
5. Assists the Chef de Partie or Sous Chef in implementing standards set by Executive Chef on food quality, preparation and presentation in his/her section.
6. Applies HACCP as per the Hotel Standard.

DURING THE OPERATIONS, IN THE RESTAURANT & IN FRONT OF THE GUEST

• Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.
• Makes sure all food quality of the products is as per our standard. 
• Creates an atmosphere of tranquility amongst the brigade.
• Checks the standard and quality of food which leaves the kitchen.
• Reports received suggestions and/or comments from guest to the Sous Chef.


GENERAL / MISCELLANEOUS

• To be punctual on duty and ensure the same of your employees. 
• Be well groomed to the standards laid down. Insist on the same standard for your employees.
To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.
• To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment. 
• To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.
• To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.
• To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs.
• Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.
• Other duties as assigned.

Main Duties
• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
• Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
• Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
• Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
• Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
• Co-ordinates with colleagues whenever necessary regarding operational problems.
• Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• Participates in regular meetings and briefings as may be scheduled.
• Understands and abides by all safety rules, emergency procedures and fire prevention regulations.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations. 
• To work closely with Hygiene Officer in implementing all hygiene and safety procedures. 
• Participates in any scheduled training and development program that may improve personal or departmental standards.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

Other Duties
• To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
• To provide friendly, courteous and professional service at all times.
• To maintain good working relationships with colleagues and all other departments.
• To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To comply with local legislation as required.
• To respond to any changes in the department as dictated by the needs of the hotel.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
• To attend training and meetings as and when required.


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• Full compliance with HACCP standards and certification.