Demi Chef De Partie

Join us at Accor, where life pulses with passion!​

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®.

• To report for duty punctually wearing the correct uniform and name badges at all times
• Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
• Maintain good employee relations and motivate colleagues
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board regarding changes in any Banquets or other information re the organization.
• Keep the section clean and tidy.
• Pass all information to next shift
• Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
• Check Commis Chefs on his/her section:  e.g. regarding personal hygiene.
• Assist the Chef de cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate

• Average reading, writing and oral proficiency in the English language.
• Good communication and customer contact skills.
• Team Player

Experience:

• Minimum 2 years cooking experience.