Company Description

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.

Job Description

Chef De Partie

Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide
• Opportunity to develop your talent and grow within your property and across the world!

What you will be doing:

• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Communicate effectively with the rest of the team and thrive for guest feedback

Duties include/Key areas of responsibilities

• To ensure that at all times breakfast/lunch/dinner preparation and service from the kitchen meets the agreed standards set by the chef and management.
• To maintain a strict food safety, meal quality and cost control, whilst on duty, on all food items issued from the kitchen.
• To ensure that all orders are prepared according to the instruction and specifications set by the chef, appropriate to the check.
• To ensure portion control is strictly adhered to and action cases where wastage occurs, bringing waste items to the attention of the most senior chef on duty.
• To ensure the correct storage of all food items, strictly adhering to company policy with regard to stock segregation and day dotting, ensuring correct stock rotation and maximum security at all times. To record temperature of fridges and freezers on correct forms on a daily basis as instructed by most senior chef on duty.
• To check all goods delivered against the relevant documentation and check also for quantity and quality, and storing away in appropriate fridge/freezer/stock room within a 20 minute time period after delivery.
• To assist in maintaining the food cost percentage within the budget of not more than 30%.
• To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times, especially with food service staff within food service times.
• To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act and the Fairview hotels policy.
• To be aware of and comply with Food and Hygiene Regulations and the Fairview Hotels policies.
• To wear any appropriate protective clothing provided by or recommended by the company and recommendations of any equipment provider, such as the decarboniser.
• To report any defects in the building or equipment according to the most senior chef on duty, or the duty manager, immediately.
• To ensure any accidents to staff guests or visitors are reported immediately to the duty manager, so that treatment can be administered if required and the matter can be recorded in the proper manner.
• To attend company training if required to.
• To action any other reasonable requests made by management
• To arrive 10 mins before shift allowing time to change into correct uniform and be in the kitchen fully prepared to start shift on time.