Demi Chef de Partie (South Indian Cuisine)

Company Description

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®.

We are seeking a talented and passionate Demi Chef de Partie specializing in South Indian Cuisine to join our culinary team in Mysuru, India. As a key member of our kitchen staff, you will be responsible for preparing authentic South Indian dishes while maintaining the highest standards of quality and efficiency.

• Prepare and cook a variety of South Indian dishes, ensuring consistency and quality in taste and presentation
• Assist the Chef de Partie in managing the South Indian cuisine section of the kitchen
• Develop and refine recipes for South Indian specialties, incorporating local Mysuru flavors and ingredients
• Maintain a clean and organized workstation, adhering to food safety and hygiene standards
• Collaborate with other kitchen staff to ensure smooth operations during service
• Train and mentor junior kitchen staff in South Indian cooking techniques
• Assist in inventory management and ordering of ingredients specific to South Indian cuisine
• Participate in menu planning and development, suggesting innovative South Indian dishes
• Ensure proper storage and handling of ingredients to minimize waste and maintain freshness

• Proven experience (2-3 years minimum) as a Demi Chef de Partie or similar role, preferably specializing in South Indian cuisine
• In-depth knowledge of South Indian cooking techniques, flavors, and regional variations
• Proficiency in using various kitchen equipment and tools specific to South Indian cooking
• Strong understanding of food safety and hygiene practices
• Excellent time management and multitasking abilities
• Ability to work efficiently under pressure in a fast-paced kitchen environment
• Good communication and teamwork skills
• Culinary degree or diploma preferred
• Current food safety certification
• Familiarity with local ingredients and culinary traditions of the Mysuru region
• Creativity and passion for innovating traditional South Indian recipes
• Physical stamina to stand for extended periods and work in a hot kitchen environment