Chef de Partie - Indian

Gründe für Accor zu arbeiten?
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als ein weltweit führendes Unternehmen. Wir empfangen Dich so, wie Du bist und
bei uns findest Du einen Beruf und eine Marke, die zu Deiner Persönlichkeit
passen.
Wir unterstützen Dich dabei, jeden Tag zu wachsen und zu lernen.
Wir sorgen dafür, dass Deine Arbeit einen Sinn in Deinem Leben hat und dass Du
auf Deiner Reise mit uns die grenzenlosen Möglichkeiten von Accor erkunden
kannst.
Bei Accor kannst Du jedes Kapitel Deiner Geschichte selber
schreiben, und gemeinsam können wir die Gastronomie und Hotellerie von morgen
verändern. Entdecke das Leben, das Dich bei Accor erwartet, besuche
https://careers.accor.com/.
Tu das, was Du liebst, trage etwas für die
Gemeinschaft in der Welt bei, und wage es den Status quo in Frage zu stellen!
#BELIMITLESS

• To report for duty punctually wearing the correct
  uniform and name badges at all times.
• Organize shifting in the section
  with regard to mise-en-place production and its service.
• Give tasks
  to Demi Chefs and Commis Chefs and check that they are carried out in
  the correct manner.
• Write daily wine, dry store, food requisitions
  and kitchen transfers on the appropriate forms for the approval of the Executive
  Chef / Executive Sous Chef in order to achieve the high stock rotation desired
  in his/her section.
• Maintain good colleague relations and motivate
  colleagues
• Ensure that training on a one-to-one basis has been carried
  out and comprehended.
• Check on a daily basis food preparation regarding
  portion size, quantity and quality as laid down in the recipe
  index.
• Responsible for completing the daily checklist regarding
  Mise-en-place and food storage.
• Attend daily and monthly meetings
  with the Chef de Cuisine and other meetings as requested by the Executive Chef /
  Executive Sous Chef.
• Report any problems regarding failure of machinery
  and small equipment to the Chef de Cuisine and to follow up and ensure
  the necessary work has been carried out.
• Check the main information
  board regarding changes in any Banquets or other information regarding
  the organization.
• Keep the section clean and tidy.
• Pass all
  information to the next shift.
• Accidents and sickness to be written
  in log book and report to the Executive Chef / Executive Sous
  Chef.
• Check Demi Chefs / Commis Chefs on his/her section:Â e.g.
  regarding personal hygiene.
• Assist the Chef de Cuisine in composing new
  recipes and menu ideas.
• Have a complete understanding of and adhere
  to the company’s policy relating to fire, hygiene and safety.
• The
  above description is not to be regarded as exhaustive. Other tasks
  and responsibilities of a broadly comparable nature may be added on a temporary
  or permanent basis as appropriate.

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