Demi Chef de Partie

Job description

Key tasks

• Responsible for guiding the Cooks and Commis and in the performance of their jobs in accordance to Hotel policies and procedures.
• Responsible for ensuring daily storeroom requisitions and sufficient supplies during Kitchen operation are rotated and used in a FIFO system.
• Responsible for the proper maintenance and good working order of all equipment.
• Responsible for consistently implementing Policies and Procedures in operating the Kitchen.
• Responsible for establishing and maintaining high sanitation standards in the Kitchen.
• Responsible for the Kitchen’s operation in the absence of the Sous Chef.

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 Hospitality Management
Professional experiences 3 to 5 years
Languages essential English (Primary tongue)

Essential and optional requirements

·  HACCP
·  Micros