Chef De Partie - pastry

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Accor

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Other

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Yes

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Job Reference:

5ddf2595e3e6

Job Views:

4

Posted:

29.04.2025

Expiry Date:

13.06.2025

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Job Description:

Company Description

Our Vision, we make moments

Mövenpick Hotels & Resorts (MH&R) is in the “moments” business. We’re involved in important times in our guests' lives. You never know when a moment can be made — a smile in the lobby, an insider tip, a romantic dinner. It’s about being genuine, human, warm, and doing the ordinary in an extraordinary way.

We believe that achieving this vision requires great people who create supportive work environments for exceptional results.

The Role

To supervise the assigned station/section, ensure high-quality products, and provide courteous, professional, efficient, and flexible service aligned with Mövenpick Hotels & Resorts Standards, Policies & Procedures to maximize guest satisfaction.

Key Responsibilities

Planning & Organizing:

Operations:

• Motivate, supervise, and set an example for employees.
• Manage daily kitchen operations in the absence of the Sous Chef or senior Chef.
• Taste, season, and ensure food presentation meets quality standards before serving.
• Distribute work evenly and follow up as per hotel standards.
• Train and develop junior chefs.
• Expedite food for a la carte restaurants.
• Communicate effectively with staff and ensure smooth operations.
• Discipline staff and ensure quality of work in the absence of a senior Chef.
• Act as liaison between senior management and line employees.
• Create, prepare, and present menu items, recipes, and costs.
• Prepare baked goods, desserts, and other items using classical techniques.
• Report to your station on time, regardless of shift start or break times.
• Follow instructions and work closely with senior staff.
• Maintain cleanliness and organization in work areas.
• Follow HACCP and sanitation guidelines.
• Minimize waste and work proactively to meet food cost budgets.
• Maintain cooperative relationships with colleagues.
• Perform additional tasks as assigned.
• Ensure proper handover and preparation for next shift.
• Assist with accommodating guest dietary requests.
• Handle and store food properly, maintaining safety and quality.
• Work in a safe manner, keeping work areas sanitary.
• Maintain positive attitude and professional demeanor.
• Communicate effectively with all hotel staff.
• Prepare and plate food orders accurately and timely.
• Support senior chefs in mise en place and station setup.
• Ensure all equipment is turned off and safety protocols are followed.
• Set up stations properly for each service.
• Follow recipes and standards for quality and presentation.
• Report issues promptly to senior staff.
• Be flexible to work in different areas and assist in cross-training.
• Assist in food prep and storage following procedures.
• Maintain work area and equipment in safe, sanitary condition.
• Keep communication open with supervisors and colleagues.
• Work unsupervised when needed and adapt to business demands.

Administration:

• Verify staff attendance and sign-in.
• Handle administrative tasks such as paperwork, scheduling, and recipes.
• Communicate staff performance and work progress to management.
• Participate in all relevant meetings and training.
• Handle tools and equipment responsibly and report damages.
• Maintain logs and safety records.
• Enforce safety policies to prevent accidents.
• Obtain authorization for after-hours work; approve overtime.
• Adhere to disciplinary policies as necessary.

Additional Information

• Strong leadership and interpersonal skills
• Excellent communication and customer service skills
• Results-oriented with attention to detail
• Ability to multitask and work under pressure
• Team player and motivator
• Well-presented and professional at all times