Chef De Partie - Butcher

Company Description 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 Job Description Novotel World Trade Centre is looking for an experienced Chef De Partie responsible for overseeing a specific station or section within the kitchen. Skilled culinary professionals who ensure the preparation, cooking, and presentation of dishes meets the established standards of quality, taste, and consistency. The Chef De Partie works under the supervision of the Sous Chef or Head Chef and collaborates with other chefs, cooks, and kitchen staff to deliver exceptional dining experiences for guests • Responsible for butchering, trimming, portioning, and preparing meat, poultry, and seafood according to kitchen standards. • Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met. • Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment. • Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods. • Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards. • Collaborate with the Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions. • Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel. • Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques. • Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station. • Foster a culture of teamwork, respect, and continuous learning among kitchen staff to enhance skills, performance, and job satisfaction. • Lead by example in demonstrating professionalism, culinary expertise, and a positive attitude in the kitchen. • Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations. • Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction. • Collaborate with servers, front-of-house staff, and management to maintain open communication and resolve any issues or concerns related to food quality or service. • Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards. • Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen. • Assist in menu planning, recipe costing, and ingredient sourcing to create innovative and profitable dishes that align with the hotel's culinary concept and budget. • Participate in inventory management, ordering supplies, and vendor relations to ensure availability of fresh ingredients and cost-effective procurement. • Collaborate with the Events Team or Banquet chef to plan, prepare, and execute catering orders, special event menus, and private dining experiences. • Coordinate with front-of-house staff, event planners, and clients to customize menus, accommodate dietary restrictions, and deliver exceptional culinary experiences. • Stay current on culinary trends, industry best practices, and new cooking techniques through professional development, training programs, and culinary competitions. • Attend workshops, seminars, and culinary events to expand knowledge, improve skills, and network with other chefs and industry professionals. • Proactively seek feedback from peers, mentors, and supervisors to enhance culinary expertise, leadership abilities, and career growth opportunities. Qualifications • Culinary degree or equivalent culinary certification preferred. • Proven experience working in a professional kitchen environment, with expertise in a specific culinary station or cuisine. • Strong culinary skills, creativity, and attention to detail in food preparation, cooking techniques, and plate presentation. • Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards. • Excellent communication, teamwork, and organizational skills to collaborate effectively with kitchen staff, management, and guests. • Ability to work in a fast-paced, high-pressure kitchen environment and multitask during peak service periods. • Certification in food safety and/or culinary arts may be required depending on local regulations Additional Information Your Team And Working Environment Diverse, young and vibrant team Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. 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Proven experience working in a professional kitchen environment; Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards.

Oversee a specific kitchen station focused on butchered meat, poultry, and seafood preparation; monitor inventory levels to meet production needs; maintain food safety, sanitation, and hygiene standards; collaborate with Sous Chef/Head Chef and other staff to ensure timely dish preparation and presentation; ensure menu offerings are innovative and align with brand standards; contribute to ingredient sourcing, menu costing, portion control, and plating techniques; train and mentor junior cooks and apprentices; maintain kitchen station cleanliness and organization; monitor waste and costs to optimize productivity; assist in menu planning and vendor relations; coordinate with events team for catering orders and special events; stay informed on culinary trends and participate in ongoing professional development.