Job Information
Fairmont Chef de Partie - Employee Dining Room in Doha, Qatar
Company Description
#BeLimitless
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS
Job Description
Scope and Objectives
This position is responsible for training the juniors at the appointed section in preparing & delivering consistently high-quality food. Observing all standards as set by the hotel and regulated by local authorities, ensuring all hygiene, cost controls systems are followed and maintained.
Grooming
Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why our every team member needs to follow the grooming standards at all the time.
Key Interactions
Internally
Food & Beverage
Catering sales
Engineering
Talent & Culture
Stewarding
Purchasing
Housekeeping
Externally
Guests
Suppliers
Vendors
Primary Responsibilities
Preparation of food, cooking, quality control, cutting & HACCP
Maintain daily mis-en-place (MEP) and prepare ingredients
Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out
Ensure the highest standards and consistent quality in the daily preparation
Provides guidance & training to junior kitchen staff members, including, but not limited, to line cooking, food preparation & dish plating
Strict adherence to purchasing procedures
Keep up to date with the new products, recipes and preparation techniques
Have full knowledge of all menu items, daily highlights & promotions
Adhere to recipes and stock management
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Other Responsibilities
Be well versed in hotel fire & life safety/emergency procedures
Apply necessary precautions with regards to the hotel food safety & hygiene standards (HACCP)
Attend all briefings, meetings and trainings as assigned by management
Maintain a high standard of personal appearance and hygiene at all times
Perform other reasonable duties assigned by the assigned by the Management
Establishing and maintaining effective inter-departmental working relationships
Actively share ideas, opinions & suggestions
Efficiency in preparations & execution
Acquire culinary knowledge & skills to grow as a junior sous chef
Guide & train the junior colleagues on a daily basis to ensure high motivation and productive working environment
Qualifications
Profile
Knowledge and Experience
Basic & local necessary food hygiene certificates
Minimum of 5 years in basic culinary position, preferably in similar operation
Knowledge of different culinary techniques
Certificate in culinary, preferred
Good reading, writing and oral proficiency in english language
Ability to speak other languages and basic understanding of local languages will be an advantage
Competencies
Good interpersonal skills with ability to communicate with all levels of employees
Technical culinary skills
Reliable & consistent specifically in stressful & high-pressure situations
Ability to work within a team & able to build one
Self-motivated, energetic with the ability to work within a team & able to build one
Hungry to learn & apply in operation in order to grow
Well-presented & professionally groomed at all times