Chef De Partie

Job description

Key tasks

Overview of duties
 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 area of the kitchen,
 Must have breakfast experience to provide cover for the breakfast chef

Main Responsibilities
Professional techniques / Production
 Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand,
 Ensures that dishes are well presented, of a high standard and at the right temperature,
 Delivers dishes in good time to suit guests' wishes,
 Depending on the hotel, may be asked to receive deliveries, check and store merchandise,
 Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests,
 Provide cover for the breakfast chef

Team management/ Human Resources
 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,

Management and administration
 Is actively involved in meeting the department's targets:
- by following the cooking instructions to the letter
- 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
Hygiene / Personal safety / Environment
 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),

Profile
Education / Professional experience
 Vocational certificate or diploma in professional cuisine
 Experience that demonstrates well established technical know-how
 Fluent in the national language and English

Skills / Qualities
 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

Hygiene / Personal safety / Environment
 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),

Profile
Education / Professional experience
 Vocational certificate or diploma in professional cuisine
 Experience that demonstrates well established technical know-how
 Fluent in the national language and English

Skills / Qualities
 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 and ability to handle high pressurised environment

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.

  Move Up

  Watch the video

Desired profile

Skills

Level of Education Others
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English (Primary tongue)

Essential and optional requirements

·  Excel
·  Power Point
·  Word