Chef de Partie

Our mission at Novotel Birmingham Airport is to create memorable moments for our guests, by connecting hearts from arrival to farewell.

A job, a career or a calling - whatever brings you here, we have something for you!

As part of our team you can have:

• Free night stays in our UK hotels and 50% discount in any Accor Restaurant (T&C Applies)
• Discounted hotel rates all over the world in Accor Hotels
• Continuously learn and develop yourself with our Accor Academy
• Support your wellbeing in your professional and personal lives
• Grow your experience anywhere. Explore limitless opportunities across 5000 hotels in over 100 countries
• Participate actively in initiatives to build a more inclusive and sustainable world
• And many more benefits and perks : Our objective is simple: make you grow and give you the spark to unleash your personality

• Helps provide smooth running services and a high standard of production by managing his/her section.
• Works autonomously to produce dishes in compliance with cooking instructions,
• Supervises the commis chefs' work.
• Is responsible for the organisation, coordination and service for one or more area of the kitchen.
• Thorough knowledge of the F& B offers provided in the kitchen – Breakfast, Conference offers, Restaurant and bar menu.
• Leads the team under his/her responsibility and creates a good working atmosphere.
• Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.
• Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation.
• Trains commis chefs, apprentices and interns to a high standard
• Is actively involved in meeting the department's targets:
    - by following the cooking instructions
    - by avoiding waste and loss of food items
    - by respecting the procedures and internal audits applicable in the hotel
• Helps conduct inventories     
• Helps manage stocks of equipment by avoiding breakages                                                                                                                         

• A minimum of 12-24 months experience in a supervisory role.
• Vocational certificate or diploma in professional cuisine
• Salary £26,769 per annum
• Experience that demonstrates well established technical know-how
• Fluent in English
• Team spirit
• Sensibility of customer service
• A thorough and organised approach
• Concern of the cleanliness and the hygiene
• Adaptability
• Leadership
• Capacity to train and transmit the knowledge
• Management of the stress

• Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc)
• Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)