Chef de Partie - Arabic

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As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan
45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.

Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo.

Byjoiningus,youwillbecomea

Heartist®,becausehospitalityis, first and foremost, aworkofheart.

Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world!

Youwillenjoyexclusivebenefits,specific to thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment.

Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning, tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleagues

Hospitalityisaworkofheart,
Joinus andbecomeaHeartist®.

Job Description

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Organize shifting in the section with regard to mise-en-place production and its service.
• Give tasks to Commis Chefs and check that they are carried out in the correct manner.
• Maintain good colleague relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Report any problems regarding failure of machinery and small equipment to the Sous Chefand to follow up and ensure the necessary work has been carried out.
• Keep the section clean and tidy.
• Pass all information to the next shift.
• Accidents and sickness to be written in log book and report to the Sous Chef.
• Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
• Assist the Sous Chef in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

• Proven experience working asa Chef de Partie role with developing seniority
• Knowledge of various cooking techniques and cuisines
• Strong understanding of food safety and sanitation practices
• Ability to work in a fast-paced, high-pressure environment
• Capable and willing to be responsible for service during key periods
• Excellent attention to detail and organisational skills
• Strong communication and teamwork abilities

• Strong interpersonal and problem solving abilities
• Fluency in English , additional languages are a plus

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