Demi Chef de Partie (Bread)

• Maintains departmental standards as detailed in the Operations Manual to ensure efficient operation in accordance with Hotel Policy.

• Ensures guest needs and expectations are met by providing consistently high standards of food preparation and presentation, particularly for bread and bakery items.

• Follows standard recipes and preparation methods for all menu items, maintaining quality and consistency at all times.

• Maintains and cleans all work areas, kitchen equipment and utensils to high standards of cleanliness and hygiene required by the hotel.

• Operates all kitchen equipment correctly to ensure maximum efficiency and personal safety, co-ordinating with colleagues regarding operational matters.

• Implements food safety and hygiene standards including HACCP and Municipality regulations, working closely with the Hygiene Officer.

• Reports for duty punctually in correct uniform, maintaining high standards of personal appearance and providing friendly, professional service.

• Participates in training programmes, meetings and briefings as scheduled, responding flexibly to departmental changes and carrying out additional duties as required.

• Diploma or degree in vocational hospitality

• Has 3-4 years' experience in 4-5 star hotel

What is in it for you:

• Employee benefit card offering discounted rates at Accor worldwide

• Learning programs through our Academies

• Opportunity to develop your talent and grow within your property and across the world!

• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21