Demi Chef De Party

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®.

1. Evolves working methods in line with brand philosophy
2. Develops team spirit and motivation by creating a good working atmosphere
3. Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility
4. Informs the team about cost optimization and the reduction of raw material wastage; tracks implementation
5. Trains commis chefs, apprentices and interns to a high standard
6. Attends meetings and briefings for kitchen staff
7. Has good working relationships with the other hotel departments
8. Review the daily production sheets with the Chef De Partie & Sous Chef.
9. Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
10. Ensures that all food products are handled, stored, prepared and served safely in accordance with HACCP/ Food Safety guidelines
11. Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie/ Sous chef  in a timely fashion
12. Prepares lists of food products required for station for market order and approval
13. Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
14. Adhere to all environmental policies and programs as required

1. Vocational certificate or diploma in professional cuisine
2. Experience that demonstrates well established technical know-how
3. Languages: fluent in the national language and English
4. Minimum of 3 years cuisine experience, preferably in the luxury setting, fine dining restaurant or lifestyle resort.
5. Strong oral and written communication skills
6. Ability to train and develop team members
7. Ability to work effectively in a team environment and take initiative

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