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- 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 to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and 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 and 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
- 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 & hygiene at all times
- Perform other reasonable duties assigned by the assigned by the Management
- Establishing & 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
Demi Chef de Partie - Dubai, United Arab Emirates - ALL - Accor Live Limitless
