Demi Chef De Partie - Maui

• Ensure consistent quality in the preparation, cooking, and presentation of all food in accordance with hotel recipes and standards.
• Conduct daily checks of all mise en place to meet required quality standards.
• Continuously strive to enhance food preparation techniques and presentation.
• Maintain up-to-date knowledge of all menu items, daily specials, and ongoing promotions.
• Follow proper product rotation procedures in all chillers to minimize wastage and spoilage.
• Assist with the receipt, inspection, and storage of deliveries.
• Support kitchen colleagues by reinforcing standards and expectations.
• Actively participate in daily shift briefings; contribute ideas, suggestions, and feedback.
• Communicate regularly with team members to relay guest feedback and service insights.
• Enhance personal culinary skills by learning from senior chefs and taking initiative in daily tasks.
• Assist in training and mentoring junior chefs to uphold kitchen standards.
• Uphold the highest hygiene, health, and safety standards, ensuring cleanliness and proper maintenance of all work areas, utensils, and equipment.
• Adhere to all kitchen policies, procedures, service standards, and food safety regulations.
• Consistently deliver professional, friendly, and proactive service while supporting fellow colleagues.
• Perform other duties as assigned by the Chef de Partie or Sous Chef.

• Diploma or Certification from a recognized culinary school is required.
• Minimum of 2 years' culinary experience in all areas of a luxury hotel kitchen.
• Strong customer service orientation with excellent teamwork, interpersonal, communication, multitasking, organizational, and problem-solving skills.
• Reliable, accountable, energetic, creative, and adaptable in a dynamic kitchen environment.
• Ability to work efficiently and cohesively within a team, even under pressure in a fast-paced, multicultural setting.
• Basic computer literacy; proficiency in Microsoft Office is considered an asset.

Accor