Demi Chef de Partie ( Cold Kitchen
Intercontinental Hotels Group
منذ 7 يوم

Job Overview

Under the supervision of the Chef in Charge andaccording to the outlet’s requirements, prepare food items following recipesand menus, and responsible for the timely preparation, set up and replenishmentof mise-

en-place; coordinate and supervise the activities of the subordinates.

At CrownePlaza ® , we want our guests tofeel able to do their best, achieve their goals and be recognized for theirsuccess.

To help them, we need you tostay One Step Ahead and :

  • Create Confidence by being an expert at what you do; by acting and looking the part and adapting your style to match your guests’ pace in all you do.
  • Encourages Success by supporting and respecting your guests and their goals; by recognizing them and making them feel valued and important and offering thoughtful choices to help them feel restored and balanced
  • M ake It Happen by being perceptive to your guests’ needs; by taking ownership for gettingthings done and working seamlessly with others to help guests be successful.
  • Duties and Responsibilities

    1.Assist Sous Chefsin the performance of their culinary and other duties, the needs of the outletsand company standards.

    2.Preparationof food items according to recipes andmenus, including specialized Breads production for Breakfast ThemeNights’, buffets, banquets and a la carte.

    3.Supervise andcoordinate the activities of subordinates ensuring their work is produced tostandard, taking full charge of the section and colleagues when directed to doso.

    4.Checks the dailymenus, function sheets, par stocks and mise en place lists.

    5.Records allrecipes and procedures in own recipe book.

    6.Ensurecleanliness, hygiene and maintenance of all work areas, utensils, equipment,tables, fridges, freezers, kitchen area and cold rooms.

    7.Supervision ofbuffet replenishment and clearance.

    8.Preparation andset up daily mise en place and buffets as per standards.

    9.Arranges platesand helps in dishing our meal portions according to Kitchen Order Tickets(KOTs).

    10.In charge of food hygiene and temperature control forresponsible section.

    11.As directed, prepares colleagues rosters.

    12.Store requisitions and stock control, as directed, inaccordance with FIFO system (first in first out).

    13.All other duties assigned by Sous Chefs and directsupervisors.


    1.Comply with Hotel Rules and Regulations andprovisions contained in the Employment Handbook

    2.Comply with Company Grooming Standards at alltimes to portray a professional image of self and the hotel.

    3.Comply with Time and Attendance Policies setby the hotel.

    4.Actively participate in training anddevelopment programs and maximize opportunities for self-development

    5.Demonstrate understanding and awareness ofall policies and procedures relating to Health, Hygiene and Fire Life Safety

    6.Familiarize yourself with emergency andevacuation procedures

    7.Ensure all security incidents, accidents andnear misses are always logged in a timely manner and brought to the attentionof the Line Manager

    8.Comply with the Company’s Corporate Code ofConduct

    9.Familiarize self with the company values(Great Hotels Guests Love) and model desired behaviors (Winning Ways, Room tobe Yourself) and ways of working (IHG Wheel).

    10.Perform all tasks as directed by the Managerin pursuit of the achievement of business goals

    The above is designed to help you in the understandingof the role and is not intended to be a definite list of your duties, asflexibility in meeting company and guest needs is required by all employees


    قَدِّم طلبك ترشيحك
    قَدِّم طلبك ترشيحك
    بريدي الالكتروني
    بالنقر فوق "متابعة"، عطي نيوفو الموافقة على معالجة بياناتي وإرسال تنبيهات البريد الإلكتروني لي، وفقًا لسياسة الخصوصية الخاصة بنيوفو. يمكنني إلغاء اشتراكي أو سحب موافقتي في أي وقت.
    استمارة الطلب