Chef de Partie

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®.

Duties include/Key areas of responsibilities:

1. To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef.
2. To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
3. To make regular inspection of the kitchen and food preparation areas.
4. To maintain a strict control on all food items issued from the kitchen.
5. To ensure that all orders are prepared according to the instruction on the appropriate check.
6. To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.
7. To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.
8. To check all goods delivered against the relevant documentation and check also for quantity and quality.
9. To assist in maintaining the food cost percentage within the budget.
10. To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.
11. To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.https://careers.accor.com/global/en/job/chef-de-partie-in-novotel-newcastle-airport-newcastle-upon-tyne-unit-jid-95063