Chef De Partie - Masala Library

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. 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