Chef de Partie - Japanese

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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®.

We are seeking a talented and passionate Chef de Partie specializing in Japanese cuisine to join our culinary team in Chennai, India. As a key member of our kitchen staff, you will play a crucial role in creating exceptional Japanese dishes that delight our guests and maintain our high standards of quality and authenticity.

• Prepare and cook a variety of Japanese dishes according to restaurant recipes and standards
• Ensure consistency in food preparation, portion sizes, and presentation
• Assist the Sous Chef in directing and controlling food production
• Actively contribute ideas to improve menus and kitchen processes
• Communicate effectively with kitchen staff and front-of-house team members
• Maintain a clean and organized work area, adhering to food safety and hygiene standards
• Manage food inventory, minimize waste, and assist with ordering supplies
• Train and mentor junior kitchen staff in Japanese cooking techniques
• Participate in menu planning and development of new dishes
• Monitor and maintain the quality of dishes leaving the kitchen
• Assist in implementing and maintaining kitchen standards, recipes, and procedures

• 4-6 years of cooking experience in high-end, high-volume luxury hotels or restaurants
• At least 2 years of experience as a Chef de Partie or equivalent position in Japanese cuisine
• Extensive knowledge of Japanese cooking techniques, ingredients, and culinary traditions
• Proficiency in both à la carte and production cooking
• Food Safety Certificate or recognized international equivalent
• Excellent knife skills and proficiency in Japanese culinary techniques
• Strong attention to detail, especially in food presentation and plating
• Ability to work efficiently in a fast-paced environment
• Excellent interpersonal and communication skills
• Strong leadership and organizational abilities
• Innovative approach to menu development and food preparation
• Quality-conscious with a commitment to maintaining high culinary standards
• Ability to work collaboratively in a team environment
• Customer-focused mindset and dedication to guest satisfaction
• Flexibility to work various shifts, including weekends and holidays

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.