Chef de Partie (Pastry)

Job description

Key tasks

The Chef De Partie will assist in managing the Kitchen operations of the hotel to ensure the achievement of food quality and guest service quality standards and departmental revenue and profit goals. The role includes key responsibilities such as:
• Adhering to local regulations concerning health, safety, HACCP and other compliance requirements, as well as brand standards and local policies and procedures.
• Assisting in managing the day-to-day operation of the Kitchen
• Controlling and analyzing, on an on-going basis, the following: Costs, quality and presentation of food products and Hygiene standards.
• Assisting the Executive Chef in planning and organizing successful culinary activities
• Conducting daily briefings, Kitchen Meetings and other meetings as needed to obtain optimal results
• Assist the Executive in manpower planning and all food production, on the job training, HACCP, Hygiene and EHS training activities.
• To ensure food is prepared in time for service and is of a suitable high standard.
• To continuously perform on the job training with all the Chefs in his section in order to have the most updated food techniques and standard applied.
• Have full knowledge of all menus being offered in the respective kitchen at any one time.
• To carry out daily checks of all refrigerators and freezers.
• Keep Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

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 1 to 2 years
Languages essential English (Primary tongue)

Essential and optional requirements

Desired candidate should be a Culinary school graduate with a minimum of two years experience as Chef De Partie. Must be computer literate with effective communication skills and an excellent command of written and spoken English.
The ideal candidate will be a hands-on professional with a passion for service quality and excellence. Outgoing, creative and eager to share the desire to deliver Novotel service standards and ACCOR values with guests and associates.