Novotel is a French midscale hotel brand owned by Accor.[1] Created in 1967 in France, the company grew into what became the Accor group in 1983, and Novotel remained a pillar brand of Accor's multi-brand strategy. Novotel manages 559 hotels in 65 countries (2021).[2] Since 2010, Novotel also includes the apartment hotel brand Novotel Suites

Responsibilities or duties

• Supervises and monitors kitchen operation, responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Prepare, bake, and finish a wide range of pastries, desserts, breads, and confections to exacting standards.
• Execute recipes with precision while maintaining consistency in taste, texture, and presentation.
• Contribute to the development of seasonal desserts, plated presentations, and specialty items in collaboration with the Pastry Sous Chef.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• To be responsible for personal hygiene and grooming in accordance to HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.
• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.
• Continually improves product through obtaining feedback from guests.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.
• Performs any other duties and responsibilities that may be assigned.

Qualifications or requirements 

• Culinary diploma from a recognized culinary school
• Creative and a keen eye for detail
• Strong knowledge of food preparation techniques, cooking methods, and kitchen equipment
• Excellent understanding of food safety and hygiene standards
• Valid food safety certification
• Proficiency in menu planning and recipe development
• Knowledge of various cuisines and current culinary trends
• Strong time management skills and ability to multitask in a fast-paced environment
• Excellent team collaboration and communication skills
• Physical stamina to work long hours in a standing position
• Flexibility to work evenings, weekends, and holidays as required
• Ability to work effectively in a multicultural environment

Experience needed

Previous experience as a Chef de Partie in a 4/5 Star Hotel

Experience in a high-volume restaurant preferred

• Supervises and monitors kitchen operation, responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Prepare, bake, and finish a wide range of pastries, desserts, breads, and confections to exacting standards.
• Execute recipes with precision while maintaining consistency in taste, texture, and presentation.
• Contribute to the development of seasonal desserts, plated presentations, and specialty items in collaboration with the Pastry Sous Chef.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• To be responsible for personal hygiene and grooming in accordance to HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.
• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.
• Continually improves product through obtaining feedback from guests.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.
• Performs any other duties and responsibilities that may be assigned.

• Creative and a keen eye for detail
• Strong knowledge of food preparation techniques, cooking methods, and kitchen equipment
• Excellent understanding of food safety and hygiene standards
• Proficiency in menu planning and recipe development
• Knowledge of various cuisines and current culinary trends
• Strong time management skills and ability to multitask in a fast-paced environment
• Excellent team collaboration and communication skills
• Physical stamina to work long hours in a standing position
• Flexibility to work evenings, weekends, and holidays as required
• Ability to work effectively in a multicultural environment

• Culinary diploma from a recognized culinary school
• Previous experience as a Chef de Partie in a 4/5 Star Hotel
• Valid food safety certification
• Experience in a high-volume restaurant preferred