chef de partie

restaurant manager

senior architect

demi chef de partie

senior interior designer

senior chef

Street27 Restaurant

<ul><li>Supervise and manage the entire kitchen team. </li><li> Plan daily menus and monitor food preparation and quality. </li><li> Train and guide kitchen and support staff. </li><li> Maintain a clean and organized kitchen environment. </li><li> Plan and update daily menus as per restaurant requirements.</li><li> Maintain hygiene, safety, and cleanliness as per UAE Municipality standards. </li><li>Manage food inventory, minimize waste, and control kitchen costs. </li><li> Train and motivate kitchen staff for consistent performance. </li></ul>

Senior Chef

Marriott International

Additional InformationJob Number:Job Category Food and Beverage &amp; CulinaryLocation Le M ridien Dubai Hotel &amp; Conference Centre, Airport Road, Dubai, United Arab Emirates, United Arab Emirates,VIEW ON MAPSchedule Full TimeLocated Remotely? NPosition Type Non-ManagementSummaryPrepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Senior Chef de Partie - Long Yin

The Emirates Group

1.Ensure that all assigned production staff carry out their duties in a set time frame in order to maintain continuity of work flow and to prevent any subsequent delays in operations.
 2.Shares responsibility with ESC and deputes in his absence for compliance of all policies/ procedures/ rules/ regulations of the kitchen.
 3.Supervise staff in the implementation process in their section, report any non-conformance. Propose solutions if it cannot be corrected immediately. Ensure that Sous chefs and Junior staff follow all developed specifications in terms of portion size, quantity and quality
 4.Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are colour coded with dates
 5.Manages production, processes and schedules in assigned areas in accordance to policies, regulations, specifications, recipes and requirements applying effective controls.
 6.While handling daily operational activities find solution to problems and take corrective action before they occur and ensure that the Executive Sous Chefs are kept informed about the daily production, problems encountered and actions taken.
 7.Manage material, staff and equipment in most effective manner to ensure on time high quality deliveries in strict adherence to all the laid down procedures.
 8.Manage any issues, focussing on products, equipment, labour topics and material management, coach team on proactive attempt at solutions.
 9.Conduct daily tasting panels, checks, cascades, briefings and reports as and when applicable in an organized and responsible manner
 10.Strictly implement procedures to ensure recipe compliance at all times while actively promoting innovative ideas for cost-reduction without compromising on quality.
 11.Address customer expectations and issues effectively and suggests long-term solutions to any anomalies or improvement ideas reported or observed.
 12.Prepare, update and maintain production sheets including separate breakdowns for EK and other airlines for the production and assembly staff.
 13.Understands the lean manufacturing standards established by EKFCand support the efforts on the shift to deploy and maintain the best practices that will reduce or eliminate the 7 areas of waste in operations

SENIOR SOUS CHEF

MOVENPICK

The Role
To supervise the assigned station / section, produce a consistent, high quality product, ensure a courteous, professional, efficient and flexible service consistent with M venpick Hotels &amp; Resorts Standards Policies &amp; Procedures in order to maximize guest satisfaction.
Key Deliverables and Responsibilities
Planning &amp; organizing:
<ul>
 <li>The ability to make requisitions of all items needed for the next day, with the assistance of the Junior Sous Chef partie or senior chef on duty.</li>
 <li>The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.</li>
</ul>
Operations:
<ol>
 <li>The ability to follow instruction and work closely with the senior chef, executive sous chef and executive chef.</li>
 <li>The ability to work closely with the Junior Sous Chef or senior chef in preparing mise en place.</li>
 <li>The ability to work as directed on station of assignment under the appropriate Junior Sous Chef or senior chef.</li>
 <li>To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li>
 <li>To wear uniforms according to M venpick standards.</li>
 <li>The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with M venpick established guidelines and standards</li>
 <li>The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. first in first out &amp; if you make the mess, you clean it up</li>
 <li>The ability to follow HACCP guidelines and municipality regulations at all times.</li>
 <li>The ability to follow clean as you go policy and keep work area clean at all times.</li>
 <li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li>
 <li>The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li>
 <li>The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li>
 <li>The ability to maintain a cooperative working relationship with fellow employees</li>
 <li>The ability to perform other tasks or projects as assigned by hotel management and staff</li>
 <li>The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover sop</li>
 <li>The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li>
 <li>The ability to handle and rotate food according to established procedures.</li>
 <li>The ability to maintain the work area and equipment in a safe and sanitary manner.</li>
 <li>The ability to maintain a positive attitude and a professional disposition.</li>
 <li>The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li>
 <li>The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li>
 <li>The ability to check and complete mise en place pars in setting up the station.</li>
 <li>The ability to turn off all equipment ensuring no safety hazard has been left behind</li>
 <li>The ability to set up station properly and on time for each service period.</li>
 <li>The ability to make sure all food is prepared by recipes designated by the chef de cuisine or senior chef.</li>
 <li>The ability to make sure quality and quantity meets our standard.</li>
 <li>The ability to notify chef de cuisine or senior chef of any problems or complaints as when they arise.</li>
 <li>The ability to not leave your section without doing the final check.</li>
 <li>The ability to be able to work in another area when needed and take part in cross training when directed.</li>
 <li>The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li>
 <li>The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li>
 <li>The ability to be able to work unsupervised.</li>
 <li>The ability to be able to be flexible to the business demands and working hours.</li>
 <li>The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li>
 <li>The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li>
 <li>Breaks and meals, as laid down in the LSOP. 2 x 15 min. And 1 x 30 min. For lunch and dinner, depending on hours of work</li>
 <li>Follow all kitchen regulations as outlined and directed</li>
 <li>Swipe in and out has to be done in uniform, not before getting changed.</li>
</ol>
Administration:
<ol>
 <li>The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible</li>
 <li>The ability to respond properly in any hotel emergency or safety situation.</li>
 <li>The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li>
 <li>The ability to sign acceptance for tools, knives, uniforms etc. And will pay back to the company for any loss or damage of said equipment.</li>
 <li>Fill out the appropriate log sheets according our standard on a daily base</li>
 <li>Be aware of accident prevention and help enforce safe work habits zero accidents is our goal.</li>
 <li>No employee to be on the property after working hours without signed authorisation from a manager except for meals in the staff cafeteria</li>
 <li>Overtime will be approved on business demands by the chef de cuisine or executive chef</li>
 <li>Any violation of the above mentioned rules will be subject to disciplinary action.</li>
</ol>
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:
<ul>
 <li>Ensure proper care of all equipment and furniture entrusted for Heartists use.</li>
 <li>Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.</li>
 <li>Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.</li>
 <li> </li>
</ul>

Commis I

SWISSOTEL

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" <div>Job Description</div> The Role Under the general guidance and supervision of the executive chef, and within the limits of established Swiss tel policies, assists in the overseeing and directing of all aspects of the hot meal production. Key Deliverables and Responsibilities Planning &amp; Organizing: <ol> <li>The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning. </li> <li>The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.</li> <li>The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li> </ol> Operations: <ol> <li>The ability to motivate, supervise and be a role model for employees to follow and learn from.</li> <li>The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.</li> <li>The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li> <li>The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li> <li>The ability to expedite the food pass for a la carte restaurants.</li> <li>The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li> <li>The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li> <li>The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li> <li>The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li> <li>Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li> <li>The ability to prepare stocks and sauces, meats and seafoods.</li> <li>To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li> <li>The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li> <li>The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li> <li>To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li> </ol> <div>Qualifications</div> Essential Qualifications and Experience: <ul> <li>Minimum of 2 years' experience in a Commis 1 role or currently in Demi Chef de partie role within a high-volume, quality-focused culinary environment</li> <li>Demonstrated proficiency in managing large kitchen teams and fostering professional development</li> <li>Extensive knowledge of food safety standards, allergen management, and health and safety regulations</li> <li>Proven track record in menu development, with a focus on innovative, seasonal cuisine</li> <li>Strong financial acumen, particularly in inventory management and food cost control</li> <li>Excellent organisational and time management skills</li> </ul> Professional Attributes: <ul> <li>Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff</li> <li>Unwavering dedication to maintaining brand standards and culinary excellence</li> <li>Ability to thrive in a fast-paced, dynamic environment while ensuring consistent quality</li> <li>Strong problem-solving skills and adaptability to changing situations</li> <li>Commitment to delivering exceptional guest experiences through culinary expertise</li> <li>Willingness to embrace new concepts and contribute to the continuous improvement of kitchen operations</li> </ul> The ideal candidate will possess a genuine passion for the hospitality industry and demonstrate a steadfast commitment to upholding the highest standards of culinary excellence. They will be expected to contribute significantly to the restaurant's success through their culinary expertise, leadership skills, and dedication to guest satisfaction. <div>.</div>

Demi Chef de Partie - Arabic Cuisine

Swissôtel

<div>Company Description 
&quot;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&rsquo;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&quot; 
Job Description 
The Role 
Under the general guidance and supervision of the executive chef, and within the limits of established Swiss&ocirc;tel policies, assists in the overseeing and directing of all aspects of the hot meal production.
Key Deliverables and Responsibilities 
Planning &amp; Organizing:<ul><li>
The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing &amp; manpower planning.</li><li>
The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or Senior Chef on duty.</li><li>
The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.</li></ul> 
Operations:<ul><li>
The ability to motivate, supervise and be a role model for employees to follow and learn from.</li><li>
The ability to run the day to day operation of any area of the kitchen in the absence of Chef de Patrtie or senior Chef on duty.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability to distribute work equally to employees and follow up instructions as per hotel standards.</li><li>
The ability to expedite the &ldquo;food pass&rdquo; for a la carte restaurants.</li><li>
The ability to communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests</li><li>
The ability to discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>
The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>
The ability to create, prepare and present menu items and specials as well as recipe preparation and cost calculation.</li><li>
Possesses knowledge of basic butchering, portioning, preparation and storage of seafood, fish, pork, beef, chicken and other types of wild game and variety meats.</li><li>
The ability to prepare stocks and sauces, meats and seafoods.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>
The ability to follow instruction and work closely with the senior chef, Executive Sous Chef and Executive Chef.</li><li>
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>
To wear uniforms according to Swiss&ocirc;tel standards.</li><li>
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with Swiss&ocirc;tel established guidelines and standards</li><li>
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. &ldquo;First in First Out&rdquo; &amp; &ldquo;If you make the mess, you clean it up&rdquo;</li><li>
The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>
The ability to follow clean as you go policy and keep work area clean at all times.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>
The ability to maintain a cooperative working relationship with fellow employees</li><li>
The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>
The ability to handle and rotate food according to established procedures.</li><li>
The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>
The ability to maintain a positive attitude and a professional disposition.</li><li>
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>
The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>
The ability to check and complete mise en place pars in setting up the station.</li><li>
The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>
The ability to set up station properly and on time for each service period.</li><li>
The ability to make sure all food is prepared by recipes designated by the Chef de Cuisine or senior chef.</li><li>
The ability to make sure quality and quantity meets our standard.</li><li>
The ability to notify Chef de Cuisine or senior chef of any problems or complaints as when they arise.</li><li>
The ability to not leave your section without doing the final check.</li><li>
The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>
The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>
The ability to be able to work unsupervised.</li><li>
The ability to be able to be flexible to the business demands and working hours.</li><li>
The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>
The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>
Follow all kitchen regulations as outlined and directed</li><li>
Swipe in and out has to be done in uniform, not before being changed.</li></ul> 
Administration:<ul><li>
The ability to verify that all scheduled staff are present and signed-in.</li><li>
The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.</li><li>
The ability to communicate with the Executive Chef, Executive Sous Chef or Senior Chef on the performance of all employees and of the work performed.</li><li>
The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.</li><li>
The ability to respond properly in any hotel emergency or safety situation.</li><li>
The ability to handle and rotate food according to established procedures</li><li>
The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li><li>
The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.</li><li>
Fill out the appropriate log sheets according our standard on a daily base</li><li>
Be aware of accident prevention and help enforce safe work habits &ndash; Zero accidents is our goal.</li><li>
No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.</li><li>
Overtime will be approved on business demands by the Chef de Cuisine or Executive Chef.</li><li>
Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul> 

Qualifications 
Essential Qualifications and Experience:<ul><li>
Minimum of 2 years' experience in a Commis 1 role or currently in Demi Chef de partie role within a high-volume, quality-focused culinary environment</li><li>
Demonstrated proficiency in managing large kitchen teams and fostering professional development</li><li>
Extensive knowledge of food safety standards, allergen management, and health and safety regulations</li><li>
Proven track record in menu development, with a focus on innovative, seasonal cuisine</li><li>
Strong financial acumen, particularly in inventory management and food cost control</li><li>
Excellent organisational and time management skills</li></ul>
Professional Attributes:<ul><li>
Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff</li><li>
Unwavering dedication to maintaining brand standards and culinary excellence</li><li>
Ability to thrive in a fast-paced, dynamic environment while ensuring consistent quality</li><li>
Strong problem-solving skills and adaptability to changing situations</li><li>
Commitment to delivering exceptional guest experiences through culinary expertise</li><li>
Willingness to embrace new concepts and contribute to the continuous improvement of kitchen operations</li></ul>
The ideal candidate will possess a genuine passion for the hospitality industry and demonstrate a steadfast commitment to upholding the highest standards of culinary excellence. They will be expected to contribute significantly to the restaurant's success through their culinary expertise, leadership skills, and dedication to guest satisfaction. 
Additional Information 
Directly opposite to The Dubai Mall, the iconic Burj Khalifa, 10 minute walk to the Dubai Metro Station and within a few minutes&rsquo; drive to DIFC, World Trade Centre and just 15 minutes&rsquo; drive from Dubai International Airport, Swissotel Al Murooj is located in downtown Dubai, one of the city&rsquo;s favoured destinations for business or leisure.</div>

Accor

<div><div>Company Description</div> 
Join us at Accor, where life pulses with passion!
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.
By joining us, you will become a Heartist&reg;, because hospitality is, first and foremost, a work of heart.
You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!
You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.
Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.
Hospitality is a work of heart,
 
Join us and become a Heartist&reg;.
We are Heartists&reg;
&ldquo;Heartist&rdquo; describes both our culture and who we are. Everything we do comes from the heart, and we&rsquo;re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!
We believe that the world is more welcoming when we&rsquo;re connected. So that we see what we have in common, instead of what sets us apart.
Life in Movenpick
The Place to Savour Life- We believe true hospitality is about turning small gestures into heartwarming moments.
We enable our guests to Savour the flavor of life, balancing small indulgence with what&rsquo;s good for them- and good for the world.<div> 
Job Description</div> 
The Role
To supervise the assigned station / section, produce a consistent, high-quality product, ensure a courteous, professional, efficient and flexible service consistent with Accor Standards Policies &amp; Procedures in order to maximize guest satisfaction.
Key Deliverables and Responsibilities
Planning &amp; Organizing:<ul><li>
The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty.</li><li>
The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required.</li></ul>
Operations:<ul><li>
The ability to follow instruction and work closely with the Junior Sous Chef and Chef de Partie.</li><li>
The ability to work closely with the Chef de Partie or senior chef in preparing mise en place.</li><li>
The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef.</li><li>
To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break.</li><li>
To wear uniforms according to M&ouml;venpick standards.</li><li>
The ability to work closely with standard recipes, photos and plate presentations in order to maintain quality standards and presentation in accordance with M&ouml;venpick established guidelines and standards</li><li>
The ability to work neatly and clean; keeping all work areas and refrigerators organized and in accordance with sanitary requirements. &ldquo;First in First Out&rdquo; &amp; &ldquo;If you make the mess, you clean it up&rdquo;</li><li>
The ability to follow HACCP guidelines and municipality regulations at all times.</li><li>
The ability to follow clean as you go policy and keep work area clean at all times.</li><li>
The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.</li><li>
The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development.</li><li>
The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels</li><li>
The ability to maintain a cooperative working relationship with fellow heartist</li><li>
The ability to perform other tasks or projects as assigned by hotel management and staff</li><li>
The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP</li><li>
The ability to accommodate all food server's requests when possible regarding guest's dietary requirements, personal preference and requests</li><li>
The ability to handle and rotate food according to established procedures.</li><li>
The ability to maintain the work area and equipment in a safe and sanitary manner.</li><li>
The ability to maintain a positive attitude and a professional disposition.</li><li>
The ability to maintain a full line of communication with supervisors and fellow workers and all hotel associates.</li><li>
The ability to prepare and plate items (food orders) received from F&amp;B staff regardless of hand-written or computer printed media in a timely and accurate manner.</li><li>
The ability to check and complete mise en place pars in setting up the station.</li><li>
The ability to turn off all equipment ensuring no safety hazard has been left behind</li><li>
The ability to set up station properly and on time for each service period.</li><li>
The ability to make sure all food is prepared by recipes designated by the Chef de Partie or Junior Sous chef.</li><li>
The ability to make sure quality and quantity meets our standard.</li><li>
The ability to notify Chef de Partie or senior chef of any problems or complaints as when they arise.</li><li>
The ability to not leave your section without doing the final check.</li><li>
The ability to be able to work in another area when needed and take part in cross training when directed.</li><li>
The ability to be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor</li><li>
The ability to all food items for storage must be covered, dated and labelled according established guidelines, standards and checklists.</li><li>
The ability to be able to work unsupervised.</li><li>
The ability to be able to be flexible to the business demands and working hours.</li><li>
The ability to; throughout the working day switch off and clean oven tops, kitchen equipment and work areas as well as all work surfaces.</li><li>
The ability to be able to assist and direct the stewards with the daily cleaning tasks.</li><li>
Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work</li><li>
Follow all kitchen regulations as outlined and directed</li><li>
Swipe in and out has to be done in uniform, not before getting changed.</li></ul>
Administration:<ul><li>
The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible</li><li>
The ability to respond properly in any hotel emergency or safety situation.</li><li>
The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.</li><li>
The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.</li><li>
Fill out the appropriate log sheets according our standard on a daily base</li><li>
Be aware of accident prevention and help enforce safe work habits &ndash; Zero accidents is our goal.</li><li>
No Heartist to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria</li><li>
Overtime will be approved on business demands by the Junior Sous or Executive Chef</li><li>
Any violation of the above mentioned rules will be subject to disciplinary action.</li></ul>
Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:<ul><li>
Ensure proper care of all equipment and furniture entrusted for Heartists use.</li><li>
Be well-familiar with the hotel's policies and procedures, well-acquainted with the physical layout of the hotel and its premises and knowledgeable of the hotel's emergency procedures in regard to fire, medical, bomb threat, black-out and evacuation.</li><li>
Knows the safety regulations and ensures their application &amp; ensures the safety of people and property in the hotel.</li><li>
Respects and ensures respect of the hotel's commitments to the &quot;Environment Charter&quot; of Sustainability program (saving energy, recycling, sorting waste etc).</li><li>
Understands and strictly adhere to the Rules &amp; Regulations established in the Heartists Handbook and the Hotel&rsquo;s policy on Fire, Hygiene, Health and Safety.</li><li>
Ensure that confidential records and other confidential information are properly safeguarded and are not removed from the office.</li><li>
Does not disclose any financial information or any other information of the Accor Hotels.</li></ul><div> 
Qualifications</div> 
Diploma in Culinary Arts
Diploma in Hotel Management<div> 
Additional Information</div> 
Strong interpersonal and problem solving abilities. 
Fluency in English and additional languages are a plus.</div>

Commis II

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