Chef de Partie

Job description

Company Description

Our mission at Novotel Birmingham Airport is to create memorable moments for our guests, by connecting hearts from arrival to farewell.

A job, a career or a calling - whatever brings you here, we have something for you!

As part of our team you can have:

·  Free night stays in our UK hotels and 50% discount in any Accor Restaurant (T&C Applies)
·  Discounted hotel rates all over the world in Accor Hotels
·  Continuously learn and develop yourself with our Accor Academy
·  Support your wellbeing in your professional and personal lives
·  Grow your experience anywhere. Explore limitless opportunities across 5000 hotels in over 100 countries
·  Participate actively in initiatives to build a more inclusive and sustainable world
·  And many more benefits and perks : Our objective is simple: make you grow and give you the spark to unleash your personality

Job Description

·  Helps provide smooth running services and a high standard of production by managing his/her section,
·  Works autonomously to produce dishes in compliance with cooking instructions,
·  Supervises the commis chefs' work,
·  Is responsible for the organisation, coordination and service for one or more area of the kitchen,
·  Thorough knowledge of the F& B offers provided in the kitchen – Breakfast, Conference offers, Restaurant and bar menu.
·  Leads the team under his/her responsibility and creates a good working atmosphere,
·  Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility,
·  Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation,
·  Trains commis chefs, apprentices and interns to a high standard
·  Is actively involved in meeting the department's targets:
  - by following the cooking instructions
  - by avoiding waste and loss of food items
  - by respecting the procedures and internal audits applicable in the hotel
·  Helps conduct inventories     
·  Helps manage stocks of equipment by avoiding breakages                                                                                                                         

Qualifications

·  Vocational certificate or diploma in professional cuisine
·  Experience that demonstrates well established technical know-how
·  Fluent in the national language and English
·  Team spirit,
·  Sensibility of customer service,
·  A thorough and organised approach,
·  Concern of the cleanliness and the hygiene,
·  Adaptability,
·  Leadership,
·  Capacity to train and transmit the knowledge,
·  Management of the stress

Additional Information

·  Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
·  Respects the instructions and safety guidelines for the equipment used
·  Applies the hotel's security regulations (in case of fire etc)
·  Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)