Joinus at Accor,wherelife pulseswithpassion!
As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan
45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.
Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo.
Byjoiningus,youwillbecomea
Heartist®,becausehospitalityis, first and foremost, aworkofheart.
Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world!
Youwillenjoyexclusivebenefits,specific to thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment.
Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning,tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleaguesand for theplanet.
Hospitalityisaworkofheart,
Joinus andbecomea
Heartist®.
- Responsible for producing and preparing ingredients and mise en place for all pastry and bakery products to ensure the highest quality at all times.
- Assist the Jr. Sous Chef in daily pastry production and recipe execution.
- Maintain cleanliness and hygiene standards of the pastry kitchen, including equipment sanitisation and workspace organisation.
- Follow recipes, food safety protocols, and HACCP standards consistently.
- Support daily hotel operations, buffet, and banquet requirements with attention to detail and timeliness.
- Maintain good teamwork, discipline, and professional conduct at all times.
- Coordinate functions and activities with other Food & Beverage Departments to ensure seamless service delivery.
- Monitor stock levels and manage inventory of pastry ingredients and supplies, reporting shortages to the Jr. Sous Chef.
- Operate and maintain pastry equipment safely and efficiently, reporting any malfunctions or maintenance needs.
- Perform quality control checks on finished products to ensure consistency and adherence to established standards.
- Assist in portion control and cost management to minimise waste and maintain profitability.
- Contribute to the development and refinement of pastry presentations and plating standards for service excellence.
- Minimum of 2–3 years of experience in a similar pastry or bakery position.
- Comprehensive knowledge of food safety, hygiene standards, and HACCP protocols.
- Proficiency in operating standard pastry equipment and machinery safely and efficiently.
- Ability to lead and support the team in a dynamic and fast-paced environment.
- Proven experience in high-volume pastry production within a hotel.
- Strong attention to detail with demonstrated ability to maintain consistent quality standards.
- Excellent organisational and time management skills with the ability to prioritise multiple tasks.
- Experience in inventory management and cost control within a food production setting.
- Knowledge of contemporary pastry techniques and presentation standards.
- Strong communication and teamwork skills with the ability to collaborate effectively across departments.
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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