Chef de Partie

Scope of Position: The Chef de Partie is responsible for mastering culinary skills and tasks, managing assigned kitchen sections, and supervising staff. The role requires professionalism, adherence to the company’s Mission, Vision, and Values, and a commitment to exceeding guest expectations and driving the culinary team to excellence.

Responsibilities:

1. Communication and Conduct:
   • Attend daily shift briefings to stay informed about operational requirements.
   • Conduct daily shift briefings for kitchen colleagues in the absence of the Sous Chef.
   • Lead by example, embodying AccorHotels’s Mission, Vision, and Values.
   • Ensure clear communication with supervisors and maintain open lines of communication.
   • Keep kitchen colleagues informed of standards and expectations.
   • Promote a fun, professional, and disciplined work environment.
   • Share ideas, opinions, and suggestions during daily briefings.
   • Present yourself in a full chef’s uniform, adhering to personal hygiene and grooming standards.
   • Support and motivate kitchen colleagues.
2. Health and Safety:
   • Promote and adhere to Health and Safety practices.
   • Ensure personal knives and tools are clean and well-maintained.
   • Follow hygiene practices in line with the Cape Grace Food Safety Programme.
   • Maintain cleanliness and tidiness in all kitchen areas.
   • Adopt a clean-as-you-go approach and assist with cleaning tasks using approved methods.
3. Stock Management:
   • Ensure accuracy in storeroom requisitions to minimize repeat visits.
   • Maintain cleanliness and proper stock rotation using the FIFO system.
   • Ensure correct storage and labeling of stock.
4. Training and Development:
   • Attend Accor Hotels Managerial Courses to develop leadership skills.
   • Support, coach, lead, and motivate kitchen colleagues.
   • Undergo training in formal courses and on-the-job to enhance culinary and organizational skills.
   • Actively seek tools for self-growth and development.
   • Complete all assigned trainings on Ines.
   • Conduct consistent on-the-job training sessions for culinary colleagues.
5. Sustainability and Stock:
   • Minimize wastage and spoilage, recording waste on the Winnow system.
   • Assist with stock taking in the Kitchen Department alongside the Head Chef.
   • Lead by example in processing fresh produce to maximize yield.
6. Food Quality and Control:
   • Strive to maintain and improve food preparations and presentations.
   • Aim to enhance guest satisfaction results for food quality.
   • Act as an extension of kitchen managers to ensure food consistency and quality.
   • Perform daily checks of mise en place to ensure freshness and quality.
   • Support colleagues in ensuring consistency across sections.
   • Complete tasks efficiently and in a timely manner.
   • Assign and follow up on tasks based on business volumes and supervisor directions.
   • Perform any other reasonable duties as required by the department head.

Qualifications:

• Strong working knowledge of ingredients and products, with expertise in international cuisine.
• 5 years of experience in a luxury hotel environment.
• Accreditation from a recognized Culinary School (preferred).
• Food Hygiene and Safety trained.
• Strong communication skills.
• Enthusiastic and guest-driven.
• Proficient in Excel, Word, Outlook, and email.
• Analytical and conceptual thinking abilities with implementation skills.
• Flexibility in working hours.
• Physically fit and able to handle a multitude of tasks in a dynamic environment.
• Effective at problem-solving and maintaining composure under pressure.
• Outstanding guest service skills.

Additional Information:

• Diversity & Inclusion: We are committed to attracting, recruiting, and promoting diverse talent, creating an inclusive environment where everyone can thrive.