Chef De Partie

Job description

Key tasks

Overview of Duties / Main Responsibilities

• To manage your Kitchen section with regard to supervision of food preparation and service according to set standards, and in line with the hotel policies and regulations.
• Responsible for guiding the Cooks and Commis and in the performance of their jobs.
• Responsible for ensuring daily storeroom requisitions and sufficient supplies during Kitchen operation.
• Responsible for the proper maintenance and good working order of all equipment.
• Responsible for establishing and maintaining high sanitation standards in the Kitchen.
• Responsible for the Kitchen’s operation in the absence of the Sous Chef.

Customer relations:

• Maintain good morale and co-operation within the team.
• Communicate effectively with subordinates, immediate superior and other department heads.

Professional techniques / Production:

• Implement all the food policies and procedures in the Kitchen.
• Recognize good quality products and presentation.
• Check and maintain all service standards established for the Kitchen.
• Know the requisition point and par stock level for kitchen supplies.
• Constantly strive for new innovative ideas in menu and new concepts of production and presentation.
• Know and understand all the kitchen policies and procedures in food production.
• Assure sufficient mise-en-place for the elaboration of the all menu according to recipe manuals.
• Direct kitchen brigade in maximising all resources to achieve high quality and excellent all over cost control.
• Recommend corrective actions for unfavourable variances Food cost commitments.
• Manage the preparation and distribution of Kitchen items to all outlets and functions under detailed instructions from Junior Chef.
• Perform miscellaneous job-related duties as assigned.

Hygiene / Personal safety / Environment:

• Maintain high sanitation standard throughout the Kitchen and working stations.
• Ensure that subordinates personal hygiene is always up to the highest standard.
• Work in a safe manner in accordance to HACCP regulations.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

Desired profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English (Primary tongue)
Optional languages Arabic (Working level)