Chef de Partie

OUR COMMITMENT TO DIVERSITY & INCLUSION:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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

We are seeking a talented and experienced Chef de Partie to join our culinary team. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring the highest standards of food quality, and contributing to the overall success of our culinary operations.

• Manage and supervise a designated section of the kitchen, maintaining efficient operations and high-quality food production
• Monitor food quality, consistency, and presentation to ensure exceptional standards are met for every dish
• Collaborate with the Executive Chef and Sous Chef to develop new menu items and improve existing recipes
• Implement and maintain proper food handling, storage, and sanitation practices in compliance with health and safety regulations
• Train, mentor, and supervise junior kitchen staff, fostering a collaborative and professional work environment
• Assist in inventory management, cost control, and minimizing food waste
• Participate in menu planning, recipe development, and food costing activities
• Ensure timely and efficient food preparation and service during peak hours
• Maintain a clean and organized work station, adhering to all hygiene and safety standards
• Contribute to the continuous improvement of kitchen processes and procedures

• Minimum Professional Certificate in Culinary Arts or a related field
• At least 3 years of experience in a similar role within the Food & Beverage industry, preferably in a high-end restaurant or hotel setting
• Proven expertise in various cooking techniques and international cuisines
• Strong knowledge of food safety regulations and HACCP guidelines
• Excellent leadership and team management skills
• Outstanding communication and interpersonal abilities
• Demonstrated ability to work efficiently in a fast-paced, high-pressure environment
• Keen eye for detail and commitment to maintaining the highest standards of food quality
• Proficiency in menu planning, recipe costing, and inventory management
• Strong organizational and time management skills
• Ability to adapt to changing priorities and manage multiple tasks simultaneously
• Passion for culinary excellence and continuous learning in the field