The Movenpick Hotel Waad Al Shamal is a luxury 5-star hotel located in the stunning Northern Province of Saudi Arabia. Boasting a total of 243 rooms, guests can indulge in unparalleled comfort and opulence during their stay. The hotel offers a wide range of amenities, including five exquisite food and beverage venues, providing guests with a diverse culinary experience. For those in need of professional spaces, the hotel features 18 expansive meeting rooms, perfect for hosting conferences, workshops, or other corporate gatherings. Additionally, the hotel offers large banqueting facilities, making it an ideal venue for grand celebrations and events.

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Job Description

To report for duty punctually wearing the correct uniform and name badges at all times
Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
Take orders from his/her Chef de Partie and carry them out in the correct manner
Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
Maintain good employee relations and motivate colleagues
Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
Responsible for completing the daily checklist regarding mise-en-place and food storage.
Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
Check the main information board regarding changes in any Banquets or other information re the organization.
Keep the section clean and tidy.
Pass all information to next shift
Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
Assist the Chef de cuisine in composing new recipes and menu ideas.
Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate

Qualifications

Average reading, writing and oral proficiency in the English language.
Good communication and customer contact skills.
Team Player

Experience:

Minimum 2 years cooking experience.

Additional Information

What is in it for you:

Employee benefit card offering discounted Accor rates worldwide
Learning programs through our academies
Opportunity to develop your talent and grow within your property and across the world
Ability to make a difference through our corporate social responsibility activities

Demi Chef De Partie