We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS

What is in it for you?

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world
• Ability to make a difference in the local community through our Corporate Social Responsibility activities.

Job Description

What you will be doing:

This role involves supervising junior staff, ensuring high standards of food preparation and presentation, and maintaining consistency in quality and hygiene. The Chef de Partie plays a key role in supporting the Sous Chef and Executive Sous Chef in daily operations and culinary excellence.

• Run the day to day operation of any area of the hot kitchen in the absence of Chef de Cuisine or sous Chef on duty.
• Taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.
• train and develop junior chefs.
• Communicate and pass on information and confirm the comprehension of information (conduct kitchen briefings) with staff and ensure a smooth uninterrupted operation and service to our guests
• Discipline and ensure the quality of employee's work in the absence of a senior Chef.
• The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.
• Prepare stocks and sauces, meats and seafood s using traditional Western Food Techniques
• To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break
• Utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service to our guests; i.e. food production, purchasing & manpower planning.
• Make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or sous chef on duty.
• Prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required
• The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive sous Chef.

Desired Candidate Profile

Previous experience in a similar role.

Understanding food safety, sanitation, and hygiene standards.

Ability to supervise, train, and motivate kitchen staff.

Ability to work efficiently in a fast-paced environment.

Strong attention to detail and commitment to food quality and presentation.