Demi Chef Departie

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. 1. Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
   2. Ensure the quality of the food items and notify manager if a product does not meet specifications.
   3. Ensure that all of the food listed in the daily menu is prepared.
   4. Pay utmost care to the quantities planned for the food portions.
   5. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.
   6. Assist in ensuring that the products to be used to make food are prepared accurately and timely.
   7. Responsible for producing food according to the standard recipes developed for all foods in order to standardise the portions, taste and quality.
   8. Store the food in his/her work station in the most correct manner.
   9. Pay utmost attention to hygiene, cleaning and health conditions.
   10. Perform the duties set out is his/her kitchen department.
   11. Is in charge of all the preliminary preparation and controls in his/her units during working hours.
   12. Work as auxiliary personnel to prepare food in accordance with the daily buffet programme for his/her section.
   13. Support and exchange information with other sections.
   14. Produce food in accordance with the standards and instructions.
   15. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
   16. Carry out all other duties assigned by managers and hotel management not specified in the job description.
   17. To implement necessary warnings and departmental trainings in order to save energy inside the facility.  
   18. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
   19. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
   20. Carry out all other duties assigned by managers and hotel management not specified in the job description.

1. Education: At least a primary school diploma.
2. Experience: At least 5 years of practical experience.
3. Foreign Language: Not required.
4. Courses and Seminars: Prior attendance in trainings in the related field.
5. Computer Literacy: Not required.
6. Skills: Has good command of and practical skills related to the products and cooking techniques in the related department. Expected to use complex equipment and devices in the related field. Expected to poses technical knowledge and work experience related to the methods, techniques, and work processes in the related field.