Pastry Chef De Partie

• Reading writing and oral proficiency in the English language 
• Five to ten years experience in kitchen covering all aspects of baking and pastry. 
• Must possess a high level of creativity and high quality standards. 
• Very strong leader communicator and trainer. 
• The ability to ensure the correct preparation and presentation of a consistent level for all pastry items prepared. 
• The ability to plan and develop menus for the hotel considering factors such as product availability service cost marketing conditions number to be served etc. Establishes and maintains appropriate food portions with respect to the hotels pricing policy. 
• The ability to supervise all methods of food preparation and cooking methods size of portions garnishing and presentation of pastry items. 
• The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas. 
• The ability to train discipline supervise and organize all kitchen personnel on a regular basis. 
• The ability to hold regular meetings with the kitchen staff as well as attend and participate in all required meetings. 
• The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover. 
• The ability to maintain a consistently high level of colleague morale and motivation. 
• The ability to supervise the maintenance and cleanliness of all food preparation equipment. 
• The ability to develop and ensure a safe working environment for people to work. 
• The ability to set up control systems which will assure quality and portion consistency. 
• The ability to create proper purchasing specifications. 
• The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. 
• The ability to monitor and review food presentations and make recommendations for needed changes. 
• The ability to communicate with the Executive Pastry Chef and Pastry Sous Chef on a regular basis the activities and result of the kitchen. 
• The ability to respond properly in any hotel emergency or safety situation. 
• The ability to perform other tasks or projects as assigned by hotel management and staff. 

Qualifications :

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Culinary school preferred
• Food Handler required
• Hospitality experience desirable
• Must be able to communicate and understand basic English
• Some heavy lifting required

Physical Demands

• Able to lift 50 lbs
• Able to stand for 8 hour shift

Additional Information :

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.

Why work for Accor
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day making sure that work brings purpose to your life so that during your journey with us you can continue to explore Accors limitless possibilities.
By joining Accor every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor visit   what you love care for the world dare to challenge the status quo! #BELIMITLESS

Remote Work :

No

Employment Type :

Full-time