Indian 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.

• Supervising, coordinating and participating in the preparation of mise en place cooking for F&B outlets.
• Controls freshness, preparation techniques and storage of goods used.
• To check Demi Chefs / Commis Chefs on his/her section:  e.g. regarding personal hygiene.
• To assist the senior chefs in composing new recipes and menu ideas.
• Order and turnover of products in his section through daily inventory lists.
• Controls cooking procedures, portioning, garnishing and presentation of all dishes.
• Keeps effective contacts with colleagues of other departments.
• Sets up work rosters of his section in consultation with the Sous-Chef / Executive Chef.
• Allocates different tasks according to the mise en place list.
• To consistently provide and maintain the highest standard of guest care and service.
• To maintain a high standard of personal hygiene and grooming at all times.
• To ensure that your designated uniform is worn well pressed and in a good state of repair.
• To act on your responsibilities for Health and Safety at work.
• The ability to follow HACCP guidelines and municipality regulations at all times

• Minimum of 2-4 years’ experience in 5* hotel
• Excellent communication skills, both written and verbal required
• Ability to work well under pressure in a fast paced environment
• Be committed to exceeding guest expectations