Demi Chef de Partie (Bread)

Role overview

Responsibilities

• Prepare and present bread and bakery items to consistently high standards.
• Follow standard recipes and preparation methods to maintain quality and consistency.
• Clean and maintain work areas, kitchen equipment, and utensils to high hygiene standards.
• Operate kitchen equipment correctly to maximize efficiency and personal safety.
• Coordinate with colleagues regarding kitchen operational matters.
• Participate in scheduled training programmes, meetings, and briefings.
• Carry out additional duties and respond flexibly to departmental changes.

Requirements

• Diploma or degree in vocational hospitality.
• 3–4 years of experience in a 4–5 star hotel.
• Apply HACCP and Municipality food safety and hygiene regulations.

Work environment

• The role is based in a hotel kitchen and requires maintaining personal appearance, correct uniform, cleanliness, and food safety standards.

Benefits

• Employee benefit card with discounted rates at Accor properties worldwide.
• Learning programmes through Accor Academies.
• Opportunities to develop talent and grow within the property and across Accor.
• Opportunities to contribute through corporate social responsibility activities.