Chef De Partie - Pastry (Chocolatier)

#BeLimitless 

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. 

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 

Position Overview: The Pastry Chef de Partie will play a pivotal role in our pastry kitchen, contributing to the creation and presentation of exquisite desserts and pastries. This position requires a passionate culinary professional with a keen eye for detail and a flair for creativity. The ideal candidate will work closely with the Pastry Chef and other kitchen staff to ensure that all pastries meet our high standards of quality and presentation.

Key Responsibilities:

• Dessert Preparation: Prepare and present a wide variety of pastries, desserts, and bread, ensuring consistency and excellence in every creation.
• Menu Development: Collaborate with the Pastry Chef and culinary team to develop new and innovative dessert concepts, incorporating seasonal and local ingredients.
• Quality Control: Maintain high standards of hygiene and food safety in the kitchen, ensuring all pastries are produced according to established recipes and guidelines.
• Team Collaboration: Assist in training and mentoring junior pastry staff, providing guidance and support to foster skill development and team cohesion.
• Inventory Management: Monitor and manage inventory levels, ensuring the efficient use of ingredients and minimizing waste.
• Guest Interaction: Occasionally interact with guests to gather feedback and ensure their satisfaction with dessert offerings.
• Operational Efficiency: Contribute to the smooth operation of the pastry kitchen by adhering to established procedures and workflows.

Qualifications:

• Experience: Minimum of 3 years of experience in a pastry kitchen, with a proven track record in high-end hotels or restaurants.
• Education: Culinary diploma or equivalent qualification in pastry arts is preferred.
• Skills: Strong technical skills in pastry preparation, including an understanding of various techniques and plating styles. Creativity and attention to detail are essential.
• Personal Traits: Excellent organizational skills, ability to work under pressure, and a passion for delivering exceptional culinary experiences.
• Language: Proficiency in English is required; additional languages are a plus.