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Chef de Partie - Bakery

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Accor

3mo ago

  • Job
    Full-time
    Junior Level
  • Hospitality & Retail
    People, HR & Administration
  • Chennai
  • Quick Apply

AI generated summary

  • You need primary education, culinary certification preferred, 2 years' experience, strong English skills, and familiarity with Opera. Additional languages and interpersonal skills are a plus.
  • You will plan production, manage inventory, lead the team, ensure hygiene, analyze costs, minimize waste, coordinate operations, train staff, and uphold quality and safety standards daily.

Requirements

  • Minimum Primary school education
  • Additional certification(s) from a reputable Culinary school will be an advantage
  • Minimum 2 years of relevant experience in a similar capacity
  • Good reading, writing and oral proficiency in English language
  • Ability to speak other languages and basic understanding of local languages will be an advantage
  • Prior experience working with Opera or a related system
  • Strong interpersonal and problem solving abilities
  • Fluency in English, additional languages are a plus

Responsibilities

  • Food & Beverage Production Planning
  • Plan and coordinate the activities of the team to ensure operative effectiveness.
  • Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
  • People Management
  • Ensure to contribute to achieve the objectives set within the culinary department.
  • Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
  • Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
  • Ensure that the team has been trained for all safety provisions.
  • Financial Management
  • Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
  • Identify optimal, cost effective use of the resources and educate the team on the same.
  • Monitor the operations of the assigned function to ensure that the food wastage is minimized.
  • Operational Management
  • Ensure that all dishes are prepared according to the recipe and to the correct quantity.
  • To ensure that the section is being kept clean and tidy at all times as per the standards.
  • Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
  • Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
  • Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
  • To ensure that Commis chefs receive the appropriate training and optimum guidance.
  • Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
  • Attend to day-to-day problems and needs concerning equipment and food supplies.
  • Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
  • Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
  • Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
  • Handle additional responsibilities as and when delegated by the Management.
  • Hygiene / Personal safety / Environment:
  • Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
  • Respects the instructions and safety guidelines for the equipment (s)he uses
  • 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)
  • Main Complexity/Critical issues in the Job
  • Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

FAQs

What is the primary role of a Chef de Partie - Bakery at Accor?

The primary role involves planning and coordinating food and beverage production, managing the kitchen team, maintaining inventory and stock levels, and ensuring operational efficiency in the bakery section.

What qualifications are required for this position?

A minimum of primary school education is required, along with additional certifications from a reputable culinary school being an advantage. Candidates should have at least 2 years of relevant experience in a similar capacity.

Is fluency in languages required for this job?

Good reading, writing, and oral proficiency in English are needed, and the ability to speak other languages, as well as a basic understanding of local languages, will be an advantage.

What kind of experience is preferred for the Chef de Partie - Bakery role?

A minimum of 2 years of relevant experience in a similar capacity is preferred, along with experience working with systems such as Opera being considered an asset.

Are there specific hygiene practices expected from the kitchen team?

Yes, it is essential for the team to maintain high standards of personal hygiene and food safety, following HACCP regulations, and ensuring the workplace remains clean and tidy.

What responsibilities does this role have regarding food costs?

The Chef de Partie - Bakery is responsible for analyzing food costs, determining cost-effective recipes, and monitoring operations to minimize food wastage while maintaining quality standards.

Is training provided for the kitchen team?

Yes, the Chef de Partie is expected to ensure that Commis chefs receive appropriate training and guidance to enhance their skills and efficiency in the kitchen.

What are the key challenges faced in this position?

Key challenges include strict control over food portioning and wastage to ensure profitability, as well as effectively communicating with the restaurant management regarding operations and guest preferences.

Do we have any guidelines for environmental sustainability?

Yes, the position involves adhering to the hotel's commitments to the "Environment Charter," which includes saving energy, recycling, and sorting waste.

What attributes are essential for success in this role?

Strong interpersonal skills, problem-solving abilities, and effective communication with other departmental managers are essential for success as a Chef de Partie - Bakery.

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Accor

Travel & Leisure
Industry
10,001+
Employees

Mission & Purpose

Accor is a leading global hospitality group offering a diverse portfolio of over 5,300 hotels and residences across more than 110 countries. It encompasses a wide range of brands, from luxury to economy, such as Raffles, Fairmont, Sofitel, Novotel, and ibis. Accor is committed to providing exceptional guest experiences through innovative services and a strong focus on sustainability and community engagement. The company aims to create memorable stays while contributing positively to the environment and the communities where it operates.