Summary
Accor is recruiting a Demi Chef de Partie for Fairmont The Red Sea, part of the Red Sea Project in Saudi Arabia. Reporting to the Chef de Partie, the role prepares a la carte and buffet dishes to hotel standards, checks mise en place, maintains product rotation, and keeps kitchen areas and equipment clean. Candidates need culinary experience and journeyman’s papers or an international equivalent; a culinary diploma is preferred. Regional experience is required, and pre-opening experience is a plus.
The posting
As published on accor.com. Pulled from the employer's site and shown as they wrote it.
Company Description
Raffles & Fairmont The Red Sea, positioned in the Kingdom’s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites.
Job Description
Reporting to the Chef De Partie, responsibilities and essential job functions include but are not limited to the following:
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
- Actively share ideas, opinions and suggestions in daily shift briefings
- Ensure all kitchen Colleagues are aware of standards and expectations
- Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
- Complete daily checks of all mis en place to ensure freshness and quality standards
- Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Have full knowledge of all menu items, daily features and promotions
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Other duties as assigned
Qualifications
- Previous experience in the Culinary field required
- Journeyman’s papers or international equivalent required
- Diploma Certification in a Culinary discipline preferred
- Computer literate in Microsoft Window applications an asset
- Strong interpersonal and problem solving abilities
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
Additional Information
Understanding of ultra-luxury guest expectations and brand alignment.
Experience in project coordination, scheduling, and document control during pre-opening stages.
Experience in Pre- Opening is a plus.
Regional Experience is a must.
A proactive, anticipatory approach with a strong sense of ownership and accountability.
Impeccable grooming and personal presentation aligned with luxury standards.