Indonesian Chef de Partie

AccorHotel; Saudi Arabia; On-site; SAR 35,000 - 52,000; Full time

Job summary

Accor's Novotel Thakher Makkah is seeking an experienced Chef de Partie Bakery to lead bakery production, ensuring high-quality breads, pastries, and dough products with precise portioning and presentation. The role requires strong knowledge of bakery techniques and adherence to safety standards in a hotel kitchen.

You will follow HACCP guidelines, maintain a clean workstation, train junior team members, and coordinate with other kitchen sections to support daily operations, buffets, events and

Qualifications

• Proven experience as a Chef de Partie, Bakery Chef, or similar in hotel/large-scale operation.
• Strong knowledge of bakery production techniques and preparation methods.
• Knowledge of fermentation, proofing, baking temperatures and production methods.
• Good understanding of food safety, HACCP, hygiene and sanitation standards.

Responsibilities

• Prepare and produce a variety of breads, rolls, pastries and other bakery products according to recipes and standards.
• Ensure consistency in taste, texture, quality, portioning and presentation.
• Maintain a clean, organized and hygienic workstation throughout the operation.
• Follow HACCP food safety, health and hygiene standards at all times.
• Operate and maintain bakery equipment safely and correctly.
• Coordinate with other kitchen sections to ensure timely production and service.
• Train and support junior kitchen team members when required.

Skills

Bakery production

Bread & pastry knowledge

HACCP & food safety

Teamwork & communication

Working under pressure

Education

Culinary or bakery certification/diploma

Job description

Job Description

Chef de Partie Bakery

Novotel Thakher Makkah

We are looking for an experienced and skilled Chef de Partie Bakery to join our Culinary Team The successful candidate will be responsible for the preparation and production of high-quality bakery products while maintaining excellent standards of taste presentation food safety and hygiene

Key Responsibilities

• Prepare and produce a variety of breads rolls pastries and other bakery products according to approved recipes and standards
• Ensure consistency in taste texture quality portioning and presentation
• Prepare and organize ingredients and equipment required for daily bakery production
• Monitor the quality and freshness of ingredients and ensure proper storage and rotation
• Follow recipes production schedules and portion control procedures
• Ensure all bakery products are prepared and presented according to hotel standards
• Maintain a clean organized and hygienic workstation throughout the operation
• Follow HACCP food safety health and hygiene standards at all times
• Operate and maintain bakery equipment safely and correctly
• Minimize food waste through proper preparation storage and portion control
• Coordinate with other kitchen sections to ensure timely production and service
• Support the Chef de Cuisine Sous Chef or Pastry Chef in daily kitchen operations
• Assist with buffet setups banquets events and special functions when required
• Train and support junior kitchen team members when required
• Participate in daily briefings and maintain effective communication with the culinary team
• Perform any other duties assigned by the Chef or management div

Qualifications & Requirements

• Previous experience as a Chef de Partie, Bakery Chef, or similar role in a hotel, restaurant, bakery, or large-scale food operation.
• Strong knowledge of bakery production techniques and preparation methods.
• Good knowledge of breads, rolls, pastries, doughs, and bakery products.
• Knowledge of fermentation, proofing, baking temperatures, and proper production methods.
• Good understanding of food safety, HACCP, hygiene, and sanitation standards.
• Ability to follow recipes and maintain consistent quality and presentation.
• Strong attention to detail and commitment to quality.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Ability to work under pressure and meet production deadlines.
• Culinary or bakery certification/diploma is preferred.
• Hotel experience, particularly in Makkah, will be considered an advantage.
• Flexible to work shifts, weekends, public holidays, and during peak seasons.