Chef de Partie - Bakery

• Oversee the daily operations of the bakery section, ensuring the preparation and presentation of breads, pastries, cakes, desserts, and other baked products as per hotel standards.
• Maintain consistency in product quality, taste, portioning, and presentation while adhering to standardized recipes.
• Supervise and guide DCDPs, Commis Chefs, and trainees in the bakery section, ensuring smooth workflow and productivity.
• Monitor inventory levels, requisition bakery ingredients, and control wastage to maintain cost efficiency.
• Ensure compliance with food safety, hygiene, HACCP, and sanitation standards within the bakery area.
• Coordinate with other kitchen departments and F&B teams to fulfill banquet, restaurant, and special event requirements.
• Assist in menu planning, recipe development, and the introduction of new bakery and pastry items.
• Maintain bakery equipment in good working condition and report any maintenance requirements promptly.

• Diploma/Degree in Hotel Management or Culinary Arts.
• 2–5 years of culinary experience, preferably in a luxury or 5-star hotel.
• Strong knowledge of food preparation, kitchen operations, and food safety standards.
• Good leadership, communication, and team management skills.
• Ability to work efficiently under pressure in a fast-paced environment.

"Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities.

Our ambition is to provide meaningful employment, a warm  and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

Do not hesitate to let us know of any specific needs you may have so that we can take them into consideration."