Chef de Partie

2 weeks ago

Manama, Bahrain AccorHotel Full time

Company Description

Al Areen Palace and Spa by Accor features 78 luxuriously appointed pool villas, 10,000 sq meters of SPA with a unique Rain Forest and Ice igloo system. Awaken your senses by trying thoughtfully prepared savoury dishes from our fine dining restaurants. The resort is a perfect retreat which spans over 131,000 sq. meters with traditional Middle Eastern design and stylish contemporary flair.

**Job Description**:
**What is in it for you**:

- Opportunity to join us in our rebranding journey and the first Raffles in Bahrain.
- Employee benefit card offering discounted rates in Accor worldwide
- Learning programs through our Academies
- Opportunity to develop your talent and grow within your property and across the world
- Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21

**What you will be doing**:

- Leads a shift, station or area of the kitchen, supervising a team of culinary professionals
- Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
- In conjunction with the Executive Chef and Sous Chefs; proactively prioritize, delegate, and assign duties to Journeypersons, Cooks Assistants and Stewards to ensure a consistently high level of service and quality food for our guests
- Leads by example, consistently ensures food quality, consistency and quantity are meeting established expectations
- Leads by example, consistently demonstrating positive behavior and performance
- Leads by example; ensures all established food safety protocols are followed, maintains the kitchen in a neat, clean and organized manner
- Leads by example, ensure food cost is managed; by controlling food waste through FIFO rotation, proper ordering, storage and preparation of all foods
- Leads by example, ensuring productivity and labour cost are managed; by maintaining a focused and productive approach for yourself and the cooks under your supervision
- Leads by example, by possessing a complete understanding of the menu, recipes and presentations, aware of potential food allergens in each dish
- Performs quality checks of all food prepared under your supervision, to ensure all food is prepared according to the recipes and standards specified by the Executive Chef or Sous Chefs
- Trains other cooks in all aspects of the culinary operation
- Contribute ideas to menu development, assist with recipe creation and documentation
- Liaise with other departments such as Banquets, Restaurants and Stewarding to ensure excellent communication in order to achieve smooth operational outcomes
- Collaborate with the Executive Chef or Sous Chefs during the preparation of performance reviews for fellow colleagues, i.e.: input, observations and opinions regarding behavior and performance
- Other duties as assigned

**Qualifications**:

- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively and collectively as part of a team
- Add diplomas/certifications required if needed

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