IHG Chef De Partie at Phoenicia Hotel Beirut in Beirut, Lebanon
1. KEY RESPONSIBILITIES
Under the general direction of the Sous-Chef
or his/her delegate, and within the limits of established IHG and local Hotel
policies and procedures, supports
the Chef de Cuisine by preparing, presenting, storing and serving a selection
of dishes, whilst supervising junior members of the Kitchen.
Essential Duties and Responsibilities
direction to the Kitchen helpers, including Commis and Stewards.
advance Food, Beverage, materials and equipment needed for the service.
resets the working area.
menu and buffet items of the outlet to determine the variety and quantity of
food to prepare.
Sees that all
food prepared is due so in a wholesome, clean appetizing and attractive manner.
function sheets, outlet daily reservations and daily menu items to determine
the kind and quantity of meat, seafood, vegetables and dry stores to order to
order from stores and production kitchens.
Sees that all
fridges, reach-ins and freezers are cleaned and in order at all times.
supervises the par stocks and inventory of his stores and freezers.
sizes of meat, fish, poultry, etc…received from butcher.
reviews closing and cleaning list prepared by the Chef de Cuisine to ensure its
workstation in a safe, hygienic and presentable state at all times and reports
and damages to supervisor.
participates training sessions as scheduled.
high standard of personal hygiene and grooming at all times.
understanding and awareness of all company policies and procedures relating to
Health, Hygiene and Fire Life Safety.
related duties and other projects as assigned.
Fluent in Arabic with a basic knowledge of English
3 to 4 years
Customer Service Orientation
Drive for Results
Requisition ID: BEI000912