Dear candidates, we wish to inform you that you may encounter technical difficulties while applying on our careers website. Please be assured that we are currently working to address these issues, and we sincerely apologize for any inconvenience this may cause.

  1. Full-Time
  2. Permanent
  3. Culinary
  4. Accor


Pullman New Delhi Aerocity, New Delhi, India



Demi Chef De Partie



Job Description


  • To ensure the smooth preparation and service to company standards of all food items within assigned section.
  • Ensuring quality, consistency and maximum food cost efficiency, whilst maintain proper food specifications are followed
  • To ensure that all team members comply with company specified uniforms, wearing safety equipment if appropriate.
  • During the operation monitor the quality and presentation of all food items - Correct where necessary. Notify Chef of any issues regarding presentation of items already served to guest.
  • Ensure that are team members within the section are trained as per proper SMS procedures. – On the job training forms must be filled out by all signing on personnel.
  • Ensure galley equipment and accessories are adequately maintained; submit info ship repairs to Sous chef or Staff chef – Ensure that correct follow up is carried out.
  • Ensure that all daily requisitions from Provision match Crunch Time orders, ensuring proper transportation, rotation and storage practices are complied with – Report all variances to Sous Chef / Store Keeper
  • Take active role in reviewing / understanding the daily Food cost; Explaining to team members with section that plan of action to correct is required.
  • Ensure that are paperwork related to assigned section is submitted to Chef in a timely, well presented manor.
  • Communicate effectively with store keepers on a daily fashion regarding any potential product shortages – Reporting to Sous Chef / Chef - Suggest any product changes that may have to occur.
  • Ensure that correct medical procedures are been maintained – reporting any sick personal to the Medical Center – notifying Chef of any team member  who has been taken ill, and what section they have been working in.
  • Liaise with KST Operations Mgr – Galley Supervisor regarding the cleaning of the section – Advise of timing most suitable to operation.
  • Plan all equipment’s requirements ahead of time – Liaise with Galley supervisor / Sous chef about any special requirements for the operation.
  • Ensure proper collation and storage of all galley equipment and accessories, required for section is carried out ahead of time – Ensure all team members with in section have correct tools required to carry their assigned sections – Notify Sous Chef of any short falls.
  • On regular basis conduct inspection of section – Monitoring all areas including, garbage separation, and correct food handling procedures. Product specifications.
  • Ensure that at all times correct HAACP Standards are been maintained, not only within section but throughout the operation – correct and report all findings to chef or CDP’s assigned to the section in question.
  • Ensure all team members within section attend all on board training sessions – drills. Notifying team members in advance –  whilst arranging coverage of section whilst not effecting guest service
  • To proactively assist galley management in other tasks and projects assigned by management – Actively implementing any changes put forward by Chef.


Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.


Browse Jobs