Demi Chef De Partie

- Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Responsibilities

Ensure that all of the food listed in the daily menu is prepared.; Pay utmost care to the quantities planned for the food portions.; Assist in ensuring that the products to be used to make food are prepared accurately; and timely.; Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.; Store the food in his/her work station in the most correct manner.; Pay utmost attention to hygiene, cleaning and health conditions.; Perform the duties set out is his/her kitchen department.; Is in charge of all the preliminary preparation and controls in his/her units during working hours.; Work as auxiliary personnel to prepare food in accordance with the daily buffet programme for his/her section.; Support and exchange information with other sections.; Produce food in accordance with the standards and instructions.; Carry out all responsibilities related to the quality management systems implemented at the facility.; Carry out all other duties assigned by managers and hotel management not specified in the job description

Requirements

Education: At least a primary school diploma.; Experience: At least 3 years of practical experience.; Foreign Language: Not required.; Courses and Seminars: Prior attendance in trainings in the related field.; Computer Literacy: Not required.; Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field.