Accor professions guide: Chef de partie (m/f)
What exactly does my mission involve?
- Help provide smooth running services and a high standard of production by managing a section
- Work autonomously to produce dishes in line with cooking instructions
- Supervise the commis chefs' work
- Responsible for a part of kitchen, ensure the organisation, the coordination and the service
- Apply the hygiene and safety rules
This profession exists...
In most of the restaurants of the group around the world.
Rigorous and methodical
Rapidity and efficiency
Adaptability
Pay attention to details
Sense of observation and organisation
Creativity
Team spirit
Team leader
Sense of hygiene and security
Leadership
Professional techniques / Production
Produce and present the dishes for the section
Ensure that dishes are well presented, of a high standard and at the right temperature
Deliver dishes in good time to suit guests' wishes
Receive, check and store goods
Organise your work and timing to suit fluctuations in guest numbers and special events
Management
Actively involved in meeting the department's targets
Follow the cooking instructions
Avoid waste and loss of food items
Respect the procedures and internal audits
Help conduct inventories
Contribute to the equipment management
Team Management
Lead a team
Organise and supervise the work of members.
Inform the team about cost optimisation and the reduction of raw material wastage
Train commis chefs, apprentices and interns to a high standard
Hygiene / Personal safety / Environment
Ensure that the workplace remains clean and respect security rules (HACCP regulations)
Respect utilization and security rules of the equipment(s)
Apply the hotel's security regulations (in case of fire etc)
Respect the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)