Chef De Partie

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

The Chef De Partie position at Tamayyaz requires a highly skilled culinary professional to oversee and execute the preparation of  cuisine. This role demands exceptional culinary expertise, leadership abilities, and a commitment to maintaining the highest standards of food quality and kitchen operations.

• Execute the preparation and cooking of an extensive range of Indian culinary offerings, encompassing North Indian, South Indian, and regional specialties, with utmost precision and adherence to traditional techniques.
• Provide authoritative supervision and comprehensive training to junior kitchen staff, ensuring their proficiency in food preparation, cooking methodologies, and presentation standards.
• Rigorously maintain consistent food quality and presentation in strict accordance with established hotel standards, accepting no compromises in excellence.
• Implement and oversee stringent portion and waste control measures to safeguard profit margins and optimize resource utilization.
• Uphold impeccable standards of cleanliness and organization within the kitchen environment, recognizing its critical importance to food safety and operational efficiency.
• Contribute expertise to the development and rigorous testing of innovative Indian recipes for menu enhancements and promotional initiatives, demonstrating creativity within the bounds of authenticity.
• Ensure unwavering compliance with all applicable health and safety regulations and adhere meticulously to hotel Standard Operating Procedures (SOPs).
• Facilitate seamless kitchen operations through effective coordination with the Sous Chef and interdepartmental collaboration, maintaining a focus on operational excellence at all times.

Diploma or Degree in Culinary Arts / Hotel Management from a recognized institute.