EN - 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®.

Chef De Partie
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

What is in it for you:

1. Employee benefit card offering discounted rates at Accor hotels worldwide.
2. Develop your talent through Accor’s learning programs.
3. Opportunity to grow within your property and across the world!
4. Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

What you will be doing:

1. Ensure personal cleanliness and proper deportment of all team members.
2. Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
3. Discuss with the Executive Sous Chef and recommends menu price adjustments.
4. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
5. Suggest new recipe/products which may improve quality of food.
6. Check and maintain all kitchen equipment.
7. Ensure that all safety, health, security and loss control policies and procedures and adhered to Government legislation.

1. Degree / Diploma from a reputable Hospitality Management / Culinary school preferred.
2. Minimum 3 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally.
3. Excellent reading, writing and oral proficiency in English language.
4. Ability to speak other languages and basic understanding of local languages will be an advantage
5. Good working knowledge of MS Excel, Word, PowerPoint & procurement system.

Mercure Kuala Lumpur Trion, tallest hotel building in South East Asia, is strategically located at Trion@KL, an exciting mixed development with an urbanite attitude that radiates life, energy and endless opportunities. Featuring 228 impressive and tastefully designed rooms and suites on level 38 and upwards, with amazing view of Kuala Lumpur’s iconic skyline from  the rooms.