Summary
Accor is recruiting a Chef de Partie for Rixos Premium Qetaifan Island North in Lusail, Qatar. The role is responsible for an assigned kitchen section, preparing and presenting food to established recipes and standards, and checking the quality and quantity of supplies. The chef will help maintain food quality, guest satisfaction, kitchen hygiene and safety, and reduce waste. Applicants should have higher secondary education or equivalent, professional kitchen training, and 1–2 years in the same role or two years as a Demi Chef; HACCP knowledge is required.
The posting
As published on accor.com. Pulled from the employer's site and shown as they wrote it.
Company Description
Rixos Premium Qetaifan Island North
Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.
Job Description
Chef de Partie
This role involves contributing to the overall success of the culinary team by executing tasks with precision, collaborating with colleagues, and maintaining a positive and efficient working environment.
- Assume responsibility for the assigned culinary section and any other special task assigned from time to time by the Sous Chef and Junior Sous Chef.
- Responsible for preparing, portioning, monitoring temperature, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
- Receive and examine food supplies required for the menu in order to ensure quality and quantity ensuring that it meet the established standards and specifications.
- Ensure preparation is carried out to the correct specifications and recipes in a timely manner.
- Ensure guest satisfaction and food quality standards.
- Proper use of materials in a continuous effort to keep wastage to a minimum.
- Perform all the tasks mentioned on the task list together with any additional duty assigned from time to time by the Sous Chef or Junior Sous Chef.
- Adhere to and enforce strict hygiene and safety standards, contributing to the overall cleanliness and organization of the kitchen.
Qualifications
- Higher Secondary or equivalent
- Professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills
- 1-2 years’ experience in the same role or 2 years’ experience as Demi Chef in a similar field
- Good knowledge in Food Safety and HACCP
- Experience in Turkish buffet restaurant is an added advantage
Additional Information