Chef De Partie Specialized in Pastry section

Job description

Key tasks

To supervise and manage the assigned Place of Work in producing a consistent and high quality product in a courteous, professional, efficient and flexible service consistent with Accor International Standards Policies & Procedures in order to maximize guest satisfaction and high level of sales following the hotels Standards of Performance

MAIN RESPONSIBILITY

Operational:
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular bases reflecting change in trends, guest expectations and operating philosophies.
• To be entirely flexible and adapt to rotate within the different sub-departments of the Kitchen or any other Department of the hotel as assigned and be able to perform all duties and tasks as per Master Task List for that Department.
• To be fully conversant with all the services and facilities offered by the hotel.
• To perform opening and closing procedures established for the Place of Work as assigned.
• To have a thorough understanding and knowledge of all Food & Beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
• To monitor operating supplies and reduce spoilage and wastage.
• To be responsible in guiding the Demi-Chef de Partie and Commis towards their job performance by giving feedback and discuss areas of improvement.
• To be responsible for ensuring daily storeroom requisitions and sufficient supplies during Kitchen operation and are rotated and used in a FIFO system.
• To be responsible for the Kitchen’s operation in the absence of the Sous Chef
• To be able to recognize good quality products and presentation
• To implement a flexible scheduling based on a business patterns.
• To ensure that the par stocks for all operating equipment and kitchen supplies are strictly adhered to and that the outlet is adequately equipped.
• To assure sufficient mis-en-place for the elaboration of the all menu according to recipe manuals.
• To constantly strive for new innovative ideas in menu and new concepts of production and presentation and recommend them for possible implementation.

Guest Services:

• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
• To personally and frequently verify that guests in the outlet are receiving the best possible service.
• To be demanding and critical when it comes to service standards.
• To ensure that the outlet team projects a warm, professional and welcome image.

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 Cooking
Professional experiences 3 to 5 years
Languages essential English
Optional languages Arabic

Essential and optional requirements

- UAE experience & 4 or 5 Star Hotel back ground is a must.
- 2 to 5 years of experience for the same position.
- Acknowledged leadership skills.
- Perfect knowledge of HACCP guidelines.
- Specialized in Pastry section.
- Languages: fluent in the national language and English, additional laguage is a plus.

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