Pastry Chef

"Why work for Accor?
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 Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

• Ensure that guests are satisfied with the production and presentation of food.
• Ensure that the production and quality of food produced within the facility continuously comply with cost control and hygiene rules.
• In accordance with kitchen hygiene standards, all chefs working in the kitchen must have short and well-maintained hair; moustaches or beards are not permitted.
• Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential issues, and contributing to the development of training programs.
• Be responsible for testing the taste, appearance, and food safety compliance of items produced in his/her section, and inform the Chef de Partie and Section Supervisor of any issues related to production.
• Ensure that all food items listed on the daily menu are prepared.
• Prepare orders in accordance with established standards.
• Pay utmost attention to planned portion quantities.
• Ensure that ingredients used in food preparation are prepared accurately and on time.
• Store food at the workstation in the correct manner.
• Maintain strict attention to hygiene, cleanliness, and health conditions.
• Be responsible for producing food according to standard recipes to ensure consistency in portion size, taste, and quality.
• Keep records related to the preparation, cooking, and presentation of food, as required by the food safety management system.
• Carry out all responsibilities related to the quality management and food safety systems implemented at the facility.
• Perform all other duties assigned by managers and hotel management, even if not specified in this job description.

• Education: At least a primary school diploma.
• Experience: At least 5 years of practical experience.
• Foreign Language: Not required.
• Courses and Seminars: Prior attendance in trainings in the related field.
• Computer Literacy: Not required.
• Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.