Chef De Partie - Swissôtel Living Bodrum

Accor Hotels; Victoria; On-site; CAD 50,000 - 65,000; Full time

Job summary

A leading hospitality company is seeking a culinary professional to supervise food preparation across various outlets. The role involves maintaining high standards of guest service, coordinating with kitchen staff, and ensuring food quality and safety. Ideal candidates will have experience in luxury hotels and excellent communication skills.

Qualifications

• Minimum of 2-4 years’ experience in 5* hotel.
• Experience in the GCC and/or Middle East Region is a plus.

Responsibilities

• Supervising and coordinating preparation of cooking for all F&B outlets.
• Controls freshness and preparation techniques of goods used.
• Maintains high standard of guest care and service.

Skills

Communication

Guest Care

Job description

Company Description

"Why work for Accor?
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 Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

What you will be doing:

• Supervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets.
• Controls freshness, preparation techniques and storage of goods used.
• To check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
• To assist the Chef de Cuisine in composing new recipes and menu ideas.
• Order and turnover of products in his section through daily inventory lists.
• Controls cooking procedures, portioning, garnishing and presentation of all dishes.
• Keeps effective contacts with colleagues of other departments.
• Is involved on other tasks and cooperates in special projects when required.
• Sets up work rosters of his section in consultation with the Sous-Chef.
• Allocates different tasks according to the mise en place list.
• To consistently provide and maintain the highest standard of guest care and service.
• To maintain a high standard of personal hygiene and grooming at all times.
• To ensure that your designated uniform is worn well pressed and in a good state of repair.
• To act on your responsibilities for Health and Safety at work.

Qualifications

Your experience and skills include:

• Minimum of 2-4 years’ experience in 5* hotel.
• Experience in the GCC and/or Middle East Region is a plus.
• Excellent communication skills, both written and verbal required.
• Be committed to exceeding guest expectations