Demi Chef De Partie @ ibis Mumbai Vikhroli

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®.

• Responsible for the efficiently and profitable functioning of the Kitchen assigned.
• Ensure that ibis, Mumbai Airport standards are applied to the production of food and the cleanliness of the kitchen and equipment.
• Ensure that the hygiene standards are maintained by the team in accordance with set standards.
• Support the Sous Chef in all phases of the kitchen's operations.
• Ensure procedures are followed and clear records are kept at all times.
• Any matter which may affect the interests of ACCOR should be brought to the attention of the Management.
• Facilitates the functioning of and / or oversees the functioning of F&B Service or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties.

• Plan and coordinate the activities of the team to ensure operative effectiveness.

Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.

Hygiene/ Personal Safety/ Environment

• Applies the Hotels’ Security Regulations (In case of Fire, etc)
• Applies the ISO 9001 Quality Certification requirements that impact his/her role.
• Respects the hotels commitments to the “Environment Charter” (saving energy, recycling, sorting waste, etc) and meets ibis ISO 14001 environmental commitments as applicable to the role, if the hotel is involved in the programme.
• Operational Management
•   Ensure that all dishes are prepared according to the recipe and to the correct quantity.
•  To ensure that the section is being kept clean and tidy at all times as per the standards.
•  Closely communicate with Restaurant & Bar Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
•  Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. 
•  Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
•  To ensure that Commis chefs receive the appropriate training and optimum guidance.
•  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.

• Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.

• Proven experience as a Demi Chef de Partie or equivalent role.
• Culinary degree or diploma preferred.
• Strong knowledge of various cuisines, cooking techniques, and international culinary trends.
• Excellent leadership, communication, and interpersonal skills.
• Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism.
• Flexibility to work evenings, weekends, and holidays as required.
• Knowledge of HACCP and food safety standards.
• Passion for culinary excellence and a commitment to continuous learning and development.
• Prior Experience of Pre Opening will be added Advantage