Demi Chef de Partie (Bread)

Role Overview

Demi Chef de Partie (Bread) at Accor.

Role Purpose

Prepare and present bread and bakery items to consistently high standards, maintaining departmental operations in accordance with Hotel Policy and food safety regulations while supporting the broader kitchen team.

Key Responsibilities

Food Preparation & Standards

• Follow standard recipes and preparation methods for all menu items, maintaining quality and consistency at all times.
• Ensure guest needs and expectations are met by providing consistently high standards of food preparation and presentation, particularly for bread and bakery items.

Operations & Equipment

• Maintain departmental standards as detailed in the Operations Manual to ensure efficient operation in accordance with Hotel Policy.
• Operate all kitchen equipment correctly to ensure maximum efficiency and personal safety, co-ordinating with colleagues regarding operational matters.

Hygiene & Safety

• Maintain and clean all work areas, kitchen equipment and utensils to high standards of cleanliness and hygiene required by the hotel.
• Implement food safety and hygiene standards including HACCP and Municipality regulations, working closely with the Hygiene Officer.

Workplace Conduct & Development

• Report for duty punctually in correct uniform, maintaining high standards of personal appearance and providing friendly, professional service.
• Participate in training programmes, meetings and briefings as scheduled, responding flexibly to departmental changes and carrying out additional duties as required.

Qualifications & Experience

• Diploma or degree in vocational hospitality.
• 3–4 years' experience in 4–5 star hotel.

Additional Information

• Employee benefit card offering discounted rates at Accor worldwide.
• Learning programs through Accor Academies.
• Opportunity to develop talent and grow within your property and across the world.
• Ability to make a difference through Corporate Social Responsibility activities, including Planet 21.