Demi Chef de Partie - Bakery

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Key Responsibilities

Kitchen Planning

• Plan and coordinate bakery production activities to ensure smooth kitchen operations.
• Follow guidelines laid down by the Executive Chef and Sous Chef regarding menu planning and daily production.
• Ensure stock levels are maintained by monitoring inventory, ordering supplies, and minimizing shortages.
• Estimate daily production requirements based on occupancy, events, and operational needs.

People Management

• Provide effective support to the bakery team to ensure efficient and high-quality operations.
• Ensure all team members are trained on hygiene, food safety, and operational standards.
• Motivate and guide team members to maintain teamwork and productivity.
• Assist in preparing duty rosters and scheduling to ensure operational effectiveness.
• Maintain adequate staffing levels to deliver excellent guest service consistently.

Financial Management

• Monitor bakery operations to minimize food wastage and control costs.
• Ensure maximum productivity to optimize payroll and operational expenses.
• Identify cost-effective utilization of ingredients and resources and guide the team accordingly.

Operational Management

• Supervise daily bakery operations, including preparation, production, and presentation of bakery and pastry items.
• Ensure all food items are prepared and presented as per Novotel and Accor quality standards.
• Maintain consistency in taste, quality, and presentation at all times.
• Ensure adherence to company and statutory hygiene and sanitation standards.
• Re-arrange duties and operational priorities as required to ensure timely completion of tasks.
• Handle additional responsibilities as delegated by the management.
• Contribute towards guest satisfaction, food quality, and departmental profitability.
• Assist in menu preparation and development under the guidance of the Executive Chef/Sous Chef.

Qualifications

• Diploma or certification in Bakery, Pastry, Culinary Arts, or equivalent.
• Minimum 1–2 years of experience in a similar role, preferably in a hotel, bakery, or fine-dining establishment.
• Strong knowledge of bakery and pastry production techniques, ingredients, and presentation.
• Good understanding of food hygiene and safety standards.
• Ability to work efficiently under pressure and in a fast-paced environment.
• Positive attitude, strong teamwork skills, and willingness to learn and grow.