Demi Chef de Partie

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Key Responsibilities

Kitchen Planning

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Executive Chef on menu plan
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.

People Management

• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Prepare Duty rosters for the team in order to ensure operative effectiveness.
• Maintain appropriate staffing levels in order to consistently provide excellent guest service.

Financial Management

• Monitor the operations of the department to ensure that the food wastage is minimized.
• Ensure to maximize employee productivity in order to minimize payroll costs.
• Identify optimal, cost-effective use of the resources and educate the team on the same.

Operational Management

• Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
• To ensure that the preparation and presentation of food complies with the standards.
• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• Ensure that company and statutory hygiene standards are maintained.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Handle additional responsibilities as and when delegated by the Management.
• Quality levels of production and presentation,
• Guest satisfaction,
• Operating food cost,
• Responsible for the preparation of menus under the direct supervision of Executive Sous Chef.

• Diploma or certification in Culinary Arts or equivalent.

• Minimum 1–2 years of experience in a similar position, preferably in a hotel or fine-dining restaurant.

• Strong knowledge of Western cuisine techniques and ingredients.

• Good understanding of food hygiene and safety standards.

• Ability to work under pressure and in a fast-paced environment.

• Positive attitude, team player, and willingness to learn.

• Able to stand for long periods and work in a hot kitchen environment.

• Flexibility to work different shifts, including weekends and holidays.