Chef De Partie at Accor

2 months ago

Nairobi, Kenya Accor Full time

Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties

Scope of position:

Reporting to the Sous Chef, the Chef de Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. They will be able to fully manage sections assigned to them and supervise staff. The Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities:
Communication and Conduct

Attend daily shift briefings to keep yourself informed of daily operational requirements.
Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef
Lead by example using AccorHotels’s: Mission, Vision & Values
Communicate daily with supervisors to ensure open lines of communication.
Ensure all kitchen colleagues are aware of standards & expectations.
Promote a fun/ professional and disciplined work environment.
Actively share ideas, opinions & suggestions in daily shift briefings.
Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
Support & motivate kitchen colleagues.

Health and Safety

Always promote Health and Safety
Ensure personal knives and tools are at the utmost cleanliness and always maintained.
Ensure proper hygiene practices are always followed
Ensure that all areas in the kitchen are always kept clean and tidy.
Adopt a clean as you go approach.
Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

Ensure storeroom requisitions requested are accurate to minimize repeat visits.
Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
Ensure stock is stored and labelled correctly.

Training and Development

Strive to develop as a leader by attending Accor Hotels Managerial Courses
Support/Coach/Lead & Motivate kitchen colleagues.
To undergo training in both formal courses and on-the-job to develop cooking and kitchen
organizational skills.
Actively seek tools for self-growth and development.
Complete all assigned trainings on Ines.
Maintain consistent on the job training sessions for culinary colleagues.

Sustainability and Stock

Always minimize wastage/ spoilage and record wastage on Winnow system.
To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.
Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.

Food Quality and Control

Strives to maintain & improve all food preparations & presentations.
Strives to improve Guest Satisfaction results for Food Quality
Act as an extension of kitchen managers to communicate food consistency & quality.
Daily checks of all mise en place to ensure freshness & quality standards.
Support colleagues on sections to ensure consistency.
Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
Complete assigned tasks in an efficient and timely manner.
Assign and follow – up tasks as dictated by business volumes and supervisors.
Performs any other reasonable duties as required by the department head.

Qualifications

Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
5 years of experience in a luxury hotel environment
Accreditation from a recognized Culinary School (an asset)
Food Hygiene and Safety trained.
Strong communication skills
Enthusiastic and guest driven.
Computer literate in Excel, Word, Outlook, Materials, and e- mail.
Analytical and Conceptual thinking ability and implementation skills
Must be flexible in terms of working hours.
Must be physically fit.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
Must maintain composure and a level head under pressure.
Must be able to handle a multitude of tasks in an intense, ever-changing environment.
Must be effective at handling problems in the workplace, including anticipation,
prevention, identification, and solutions as necessary.
Must possess outstanding guest services skills

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