Demi Chef De Partie- Pastry and bakery

Job description

Key tasks

Job / Person Requirements

The ideal candidate should possess the experience of Supervising a diverse and talented team in a busy commercial Hotel brand. The ability to, motivate and train team members is essential as is a sound knowledge of HACCP processes and guidelines.

In a highly competitive Hospitality market, consistency in delivering high quality, innovation and creativity will play an important role in the Supervision of the kitchens of our busy Hotel outlets whilst a thorough knowledge of International cuisine and conference menus are key in this role.

This role is an outstanding opportunity and is seen as a stepping stone to ar CDP position within Accor in the future. This position would suit an energetic and dynamic individual who has a proven track record in each Kitchen section.

We offer a competitive salary, benefits and incentive bonus package commensurate with one of the worlds leading Hospitality providers.

If you have not received a response within 7 working days unfortunately you have been unsuccessful on this occasion.

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.

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Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Hospitality
Professional experiences 1 to 2 years
Languages essential English (Primary tongue)

Essential and optional requirements

Experience
• Minimum of 2 years’ experience as a Commis
• Experience working with multi-cultural teams
• Hands on involved working style
• Used to working in a busy multi outlet Hotel
Professional Skills
 Good knowledge of HACCP
 Training Skills
 Good International Cuisine knowledge
Personal Skills
 Presents a professional image
 Clearly spoken
 Understanding of Gulf Culture / Food
 Outgoing and personable character
 Positive can do attitude
 Innovative / Creative
Education
Degree level certification in Hotel Management