Seafood Chef Jobs in Iraq

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Roles &amp; Responsibilities</b></p><ul><li>Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen</li><li>Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals</li><li>Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items</li><li>Stores leftovers according to established standards</li><li>Monitor stock and place orders when there are shortages</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment.</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Assistants Cook provide support to chefs and have duties such as maintaining supplies, handling leftovers, preparing food, testing new recipes, cleaning the kitchen, keeping cooking utensils organized, and plating dishes.</p><p>Key Roles &amp; Responsibilities</p><ul><li>Assist in the preparation of all light foodstuffs, snacks, and beverages</li><li>Assist with food preparation and cooking as required</li><li>Prepare the counter to the standards laid down by the Head Cook</li><li>Serve all food and beverages at the specified times</li><li>Operate trolley service or other requirements inside and outside the dining area, taking cash and accounting for the same if required to do so</li><li>Operate any control systems as defined by the Head Cook, completing necessary records</li><li>Ensure daily knowledge of the food to be served, together with the appropriate garnish, portions and prices</li><li>Maintain the menu boards as directed</li><li>Maintain competent hygiene standards</li><li>Following company or competent policy in dealing with customer comments or complaints</li><li>Assist the Head Cook in planning the menus</li><li>Keep the cooking area clean &amp; hygienic</li><li>Keep the cooking equipment clean</li><li>Prepare cooking ingredients</li><li>Prepare dressings on salads and desserts</li><li>Move the kitchen utensils wherever needed</li><li>Follow &amp; implement the kitchen safety regulations</li><li>Perform the duties of the Head Cook in his/her absence</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Excellent communication and interpersonal skills</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Commis I you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support Chef de Partie or Demi Chef de Partie in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in your section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</p> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an experienced and passionate BBQ Chef to join our culinary team in Baghdad, Iraq. In this role, you will be responsible for preparing and executing high-quality barbecued dishes using traditional smoking and grilling techniques. You will lead kitchen operations, maintain exceptional food safety standards, and deliver outstanding culinary experiences that delight our guests. Your expertise in BBQ preparation, combined with your attention to detail and collaborative approach, will be essential to our success.</p><p>Prepare and cook a variety of BBQ dishes using smoking, grilling, and specialized cooking techniques</p><p>Develop and refine BBQ menus, including signature sauces, marinades, and rubs</p><p>Maintain precise temperature control and cooking times to ensure consistent quality and food safety</p><p>Manage meat selection, preparation, and butchering to optimize flavor and presentation</p><p>Oversee kitchen operations, including inventory management, equipment maintenance, and supply ordering</p><p>Train and mentor kitchen staff on BBQ techniques, food safety protocols, and quality standards</p><p>Ensure compliance with all food safety regulations and maintain a clean, organized kitchen environment</p><p>Collaborate with front-of-house staff to understand customer preferences and gather feedback</p><p>Monitor food costs and portion control to maintain profitability</p><p>Adapt recipes and techniques to accommodate local ingredient availability and cultural preferences in the Baghdad market</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 3 years of professional experience as a BBQ Chef or in specialized grilling and smoking roles</li><li>Comprehensive knowledge of BBQ smoking methods, wood selection, and regional BBQ styles</li><li>Proficiency in meat preparation, butchering, and understanding of different cuts and their applications</li><li>Strong understanding of food safety protocols and food handling best practices</li><li>Proven experience in menu development and recipe creation</li><li>Demonstrated ability to manage kitchen operations and lead culinary teams</li><li>Excellent attention to detail regarding flavor profiles, presentation, and consistency</li><li>Strong collaborative skills and ability to work effectively in a fast-paced kitchen environment</li><li>Customer-focused mindset with commitment to delivering exceptional dining experiences</li><li>Preferred: Food safety certification (HACCP or equivalent), catering experience, and experience working in multicultural kitchen environments</li><li>Preferred: Knowledge of local ingredient sourcing and adaptation of BBQ techniques to regional cuisines</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:<br><br>• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines<br>• Monitor regular standards of production to ensure highest level of quality<br>• Monitor all aspects pertaining to the control of the hotel’s food cost<br>• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times<br>• Ensure consistent on the job training session for culinary colleagues and promote health &amp; safety</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are seeking a passionate and skilled Sous Chef to join our vibrant culinary team in Basra, Iraq. This role is perfect for individuals who thrive in a fast-paced kitchen environment and are eager to develop their culinary skills further. As a Sous Chef, you will work closely with the Head Chef and play a crucial role in menu development, food preparation, and maintaining high standards of food quality and presentation. This is an exciting opportunity to showcase your creativity while contributing to a dynamic team culture that values collaboration and innovation.</p><p>In this position, you will have the chance to enhance your culinary expertise while working with a diverse team dedicated to providing exceptional dining experiences. We believe in nurturing talent and offering our staff ongoing training and development opportunities. As a Sous Chef, you will not only refine your cooking techniques but also gain valuable leadership experience that can pave the way for future career advancement within our organization.</p><p>Our establishment prides itself on fostering a supportive work environment where every team member is encouraged to contribute their ideas and creativity. We are committed to providing our guests with unforgettable culinary experiences, and you will play a key role in achieving this goal. If you are looking to elevate your career in the hospitality industry and work alongside a team of passionate professionals, we would love to hear from you!</p><p><b>Responsibilities:</b></p><ol><li>Assist the Head Chef in planning and designing innovative menus that reflect current culinary trends while meeting guest preferences and dietary restrictions.</li><li>Oversee daily kitchen operations, ensuring that all food preparation and cooking processes are executed to the highest standards of quality and safety.</li><li>Supervise and train junior kitchen staff, providing guidance on proper cooking techniques, presentation skills, and food safety practices.</li><li>Manage inventory levels, including ordering supplies and ingredients, to ensure the kitchen is well-stocked and prepared for service.</li><li>Maintain cleanliness and organization of the kitchen, adhering to health and safety regulations to create a safe working environment for all staff.</li><li>Collaborate with front-of-house staff to ensure seamless service and communication between the kitchen and dining area.</li><li>Monitor food costs and waste management to contribute to the overall profitability of the kitchen operations.</li><li>Participate in the development of special events and catering menus, showcasing seasonal ingredients and local flavors.</li><li>Stay updated on industry trends and techniques, continually seeking opportunities for personal and professional growth within the culinary field.</li></ol> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Proficient in various cooking techniques and cuisines, showcasing versatility in the kitchen.</li><li>Strong leadership and team management skills to effectively guide and motivate kitchen staff.</li><li>Excellent organizational and multitasking abilities to handle high-pressure situations during service.</li><li>In-depth knowledge of food safety and sanitation regulations to ensure compliance in the kitchen.</li><li>Creativity and innovation in menu development to enhance the dining experience for guests.</li><li>Strong communication skills for effective collaboration with both kitchen and front-of-house teams.</li><li>Ability to manage inventory and food costs efficiently to maintain profitability.</li></ul></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>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.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We are seeking an experienced and passionate BBQ Chef to join our culinary team in Baghdad, Iraq. In this role, you will be responsible for preparing and executing high-quality barbecued dishes using traditional smoking and grilling techniques. You will lead kitchen operations, maintain exceptional food safety standards, and deliver outstanding culinary experiences that delight our guests. Your expertise in BBQ preparation, combined with your attention to detail and collaborative approach, will be essential to our success.</p><br><ul><li>Prepare and cook a variety of BBQ dishes using smoking, grilling, and specialized cooking techniques</li><li>Develop and refine BBQ menus, including signature sauces, marinades, and rubs</li><li>Maintain precise temperature control and cooking times to ensure consistent quality and food safety</li><li>Manage meat selection, preparation, and butchering to optimize flavor and presentation</li><li>Oversee kitchen operations, including inventory management, equipment maintenance, and supply ordering</li><li>Train and mentor kitchen staff on BBQ techniques, food safety protocols, and quality standards</li><li>Ensure compliance with all food safety regulations and maintain a clean, organized kitchen environment</li><li>Collaborate with front-of-house staff to understand customer preferences and gather feedback</li><li>Monitor food costs and portion control to maintain profitability</li><li>Adapt recipes and techniques to accommodate local ingredient availability and cultural preferences in the Baghdad market</li></ul><br>Qualifications<br><br><ul><li>Minimum 3 years of professional experience as a BBQ Chef or in specialized grilling and smoking roles</li><li>Comprehensive knowledge of BBQ smoking methods, wood selection, and regional BBQ styles</li><li>Proficiency in meat preparation, butchering, and understanding of different cuts and their applications</li><li>Strong understanding of food safety protocols and food handling best practices</li><li>Proven experience in menu development and recipe creation</li><li>Demonstrated ability to manage kitchen operations and lead culinary teams</li><li>Excellent attention to detail regarding flavor profiles, presentation, and consistency</li><li>Strong collaborative skills and ability to work effectively in a fast-paced kitchen environment</li><li>Customer-focused mindset with commitment to delivering exceptional dining experiences</li><li>Preferred: Food safety certification (HACCP or equivalent), catering experience, and experience working in multicultural kitchen environments</li><li>Preferred: Knowledge of local ingredient sourcing and adaptation of BBQ techniques to regional cuisines</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are seeking a passionate and skilled Chef De Partie to join our dynamic kitchen team in Basra, Iraq. This role is pivotal in ensuring the highest standards of food preparation and presentation across both the hot and cold sections of our kitchen. As a Chef De Partie, you will have the opportunity to showcase your culinary creativity while contributing to an exceptional dining experience for our guests. Your expertise will not only enhance our menu offerings but also play a crucial role in the overall success of our culinary operations.</p><p>In this position, you will work closely with the Head Chef and other kitchen staff, fostering a collaborative environment that thrives on teamwork and innovation. We believe in investing in our employees' growth and development, offering comprehensive training programs that will elevate your culinary skills and broaden your knowledge of various cooking techniques. As you progress in your career, you will have the chance to take on more responsibilities and advance within our organization, making this an exciting opportunity for aspiring chefs.</p><p>Our kitchen culture is one of creativity, respect, and passion for food. We encourage our team members to share their ideas and contribute to menu development, ensuring that our offerings remain fresh and appealing to our diverse clientele. Joining our team means becoming part of a supportive community that values hard work and dedication, and where your contributions will be recognized and celebrated. If you are ready to take your culinary career to the next level, we want to hear from you!</p><ol><li><b>Responsibilities:</b>Prepare and cook a variety of dishes in the hot section, ensuring high-quality standards are met while adhering to food safety regulations and company recipes.</li><li>Oversee the cold section, including the preparation of salads, appetizers, and desserts, ensuring timely and efficient service during peak hours.</li><li>Collaborate with the Head Chef to design and update the menu, incorporating seasonal ingredients and innovative cooking techniques to enhance guest satisfaction.</li><li>Supervise junior kitchen staff, providing guidance and support to help them develop their culinary skills and improve their performance in the kitchen.</li><li>Maintain cleanliness and organization of the kitchen, ensuring that all equipment and workstations meet health and safety standards at all times.</li><li>Assist in inventory management, including ordering supplies and monitoring stock levels to ensure the kitchen is well-equipped for service.</li><li>Participate in staff training sessions, sharing knowledge and techniques with team members to foster a culture of continuous learning and improvement.</li><li>Handle customer feedback and special requests, adapting dishes as necessary to meet dietary restrictions and preferences.</li><li>Stay updated on industry trends and culinary innovations, incorporating new ideas into the kitchen to keep our offerings relevant and exciting.</li></ol> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Proficient in various cooking techniques, including grilling, sautéing, and baking, to execute a diverse range of dishes.</li><li>Strong knowledge of food safety and sanitation practices to ensure a clean and safe kitchen environment.</li><li>Excellent time management skills to efficiently handle multiple tasks and prioritize during busy service periods.</li><li>Creative mindset to develop new recipes and improve existing dishes, enhancing the overall guest experience.</li><li>Ability to work collaboratively in a team environment, fostering positive relationships with kitchen staff and front-of-house teams.</li><li>Strong communication skills to effectively convey instructions and collaborate with other kitchen staff.</li><li>Adaptability to changing menus and guest preferences, demonstrating flexibility in a fast-paced culinary setting.</li></ul></div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an accomplished and visionary Executive Chef to lead our culinary operations in Baghdad, Iraq. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, efficiency, and guest satisfaction. This is an exceptional opportunity to make your mark in a dynamic culinary environment where creativity, operational excellence, and hospitality converge. Lead, mentor, and motivate a large, diverse kitchen team, fostering a collaborative culture where team members feel empowered, supported, and confident in delivering exceptional culinary experiences Develop and execute innovative menus that showcase ingredient quality and provenance while maintaining brand integrity and consistency across all dishes Manage kitchen operations with analytical precision, including cost control, labor optimization, and resource allocation, while continuously identifying efficient solutions that preserve menu quality Oversee food safety, sanitation, and hygiene protocols, ensuring full compliance with HACCP standards and local health regulations Organize and execute large-scale events and special dining experiences, consistently finding creative ways to surprise and delight guests Build and maintain strong relationships with local suppliers, sourcing the finest ingredients while adapting to regional availability and cultural considerations Conduct regular staff training and development programs, ensuring your team stays current with culinary techniques and hospitality best practices Analyze kitchen performance metrics, manage budgets, and make data-driven decisions to optimize profitability without compromising quality Lead by example, demonstrating resilience, decisiveness, and an open-minded approach to problem-solving and innovation Collaborate transparently with front-of-house and management teams to ensure seamless guest and colleague experiences</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 3+ years of experience as an Executive Chef in a busy, high-volume restaurant or hospitality environment with a demonstrated commitment to ingredient quality and provenance</li><li>Proven track record successfully managing large kitchen teams in fast-paced settings</li><li>Experience with new restaurant openings or pre-opening kitchen setup and organization</li><li>Strong culinary education or formal training in professional cooking and kitchen management</li><li>Current food safety certification (HACCP, food handling, or equivalent) required</li><li>Demonstrated expertise in menu development, costing, and pricing strategies</li><li>Solid understanding of kitchen equipment, food production systems, and operational workflows</li><li>Exceptional financial acumen with proven ability to manage budgets and control costs effectively</li><li>Experience planning and executing large-scale events and special dining experiences</li><li>Strong leadership skills with the ability to inspire, develop, and retain talented culinary professionals</li><li>Passion for hospitality and creating memorable experiences for both guests and colleagues</li><li>Analytical mindset with the ability to assess performance metrics and implement continuous improvements</li><li>Willingness to challenge conventional approaches and drive innovation while maintaining brand standards</li><li>Adaptability and resilience in navigating diverse culinary environments and cultural contexts</li><li>Excellent communication and interpersonal skills with an inclusive, ego-free approach to collaboration</li><li>Proficiency in kitchen management software and point-of-sale systems (preferred)</li><li>Knowledge of local Baghdad sourcing, ingredients, and culinary traditions (preferred)</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an accomplished and visionary Executive Chef to lead our culinary operations in Baghdad, Iraq. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, efficiency, and guest satisfaction. This is an exceptional opportunity to make your mark in a dynamic culinary environment where creativity, operational excellence, and hospitality converge. Lead, mentor, and motivate a large, diverse kitchen team, fostering a collaborative culture where team members feel empowered, supported, and confident in delivering exceptional culinary experiences Develop and execute innovative menus that showcase ingredient quality and provenance while maintaining brand integrity and consistency across all dishes Manage kitchen operations with analytical precision, including cost control, labor optimization, and resource allocation, while continuously identifying efficient solutions that preserve menu quality Oversee food safety, sanitation, and hygiene protocols, ensuring full compliance with HACCP standards and local health regulations Organize and execute large-scale events and special dining experiences, consistently finding creative ways to surprise and delight guests Build and maintain strong relationships with local suppliers, sourcing the finest ingredients while adapting to regional availability and cultural considerations Conduct regular staff training and development programs, ensuring your team stays current with culinary techniques and hospitality best practices Analyze kitchen performance metrics, manage budgets, and make data-driven decisions to optimize profitability without compromising quality Lead by example, demonstrating resilience, decisiveness, and an open-minded approach to problem-solving and innovation Collaborate transparently with front-of-house and management teams to ensure seamless guest and colleague experiences</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 3+ years of experience as an Executive Chef in a busy, high-volume restaurant or hospitality environment with a demonstrated commitment to ingredient quality and provenance</li><li>Proven track record successfully managing large kitchen teams in fast-paced settings</li><li>Experience with new restaurant openings or pre-opening kitchen setup and organization</li><li>Strong culinary education or formal training in professional cooking and kitchen management</li><li>Current food safety certification (HACCP, food handling, or equivalent) required</li><li>Demonstrated expertise in menu development, costing, and pricing strategies</li><li>Solid understanding of kitchen equipment, food production systems, and operational workflows</li><li>Exceptional financial acumen with proven ability to manage budgets and control costs effectively</li><li>Experience planning and executing large-scale events and special dining experiences</li><li>Strong leadership skills with the ability to inspire, develop, and retain talented culinary professionals</li><li>Passion for hospitality and creating memorable experiences for both guests and colleagues</li><li>Analytical mindset with the ability to assess performance metrics and implement continuous improvements</li><li>Willingness to challenge conventional approaches and drive innovation while maintaining brand standards</li><li>Adaptability and resilience in navigating diverse culinary environments and cultural contexts</li><li>Excellent communication and interpersonal skills with an inclusive, ego-free approach to collaboration</li><li>Proficiency in kitchen management software and point-of-sale systems (preferred)</li><li>Knowledge of local Baghdad sourcing, ingredients, and culinary traditions (preferred)</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of service and provide creative solutions.</p> <p>This Position is Based in Slemani Rotana.<br><br>As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:<br><br>• Monitor all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees<br>• Conduct regularly presentations of new novelties, etc. to stay in line with operational trends<br>• Evaluate the performance of the assigned team and initiate promotions<br>• Responsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours<br>• Frequently tour through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards<br>• Frequently tour of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact<br>• Drive together with the Director of Food &amp; Beverage / Food &amp; Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar and develop food promotions if the situation requires<br>• Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>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.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We are seeking an accomplished and visionary Executive Chef to lead our culinary operations in Baghdad, Iraq. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, efficiency, and guest satisfaction. This is an exceptional opportunity to make your mark in a dynamic culinary environment where creativity, operational excellence, and hospitality converge.</p><br><ul><li>Lead, mentor, and motivate a large, diverse kitchen team, fostering a collaborative culture where team members feel empowered, supported, and confident in delivering exceptional culinary experiences</li><li>Develop and execute innovative menus that showcase ingredient quality and provenance while maintaining brand integrity and consistency across all dishes</li><li>Manage kitchen operations with analytical precision, including cost control, labor optimization, and resource allocation, while continuously identifying efficient solutions that preserve menu quality</li><li>Oversee food safety, sanitation, and hygiene protocols, ensuring full compliance with HACCP standards and local health regulations</li><li>Organize and execute large-scale events and special dining experiences, consistently finding creative ways to surprise and delight guests</li><li>Build and maintain strong relationships with local suppliers, sourcing the finest ingredients while adapting to regional availability and cultural considerations</li><li>Conduct regular staff training and development programs, ensuring your team stays current with culinary techniques and hospitality best practices</li><li>Analyze kitchen performance metrics, manage budgets, and make data-driven decisions to optimize profitability without compromising quality</li><li>Lead by example, demonstrating resilience, decisiveness, and an open-minded approach to problem-solving and innovation</li><li>Collaborate transparently with front-of-house and management teams to ensure seamless guest and colleague experiences</li></ul><br>Qualifications<br><br><ul><li>Minimum 3+ years of experience as an Executive Chef in a busy, high-volume restaurant or hospitality environment with a demonstrated commitment to ingredient quality and provenance</li><li>Proven track record successfully managing large kitchen teams in fast-paced settings</li><li>Experience with new restaurant openings or pre-opening kitchen setup and organization</li><li>Strong culinary education or formal training in professional cooking and kitchen management</li><li>Current food safety certification (HACCP, food handling, or equivalent) required</li><li>Demonstrated expertise in menu development, costing, and pricing strategies</li><li>Solid understanding of kitchen equipment, food production systems, and operational workflows</li><li>Exceptional financial acumen with proven ability to manage budgets and control costs effectively</li><li>Experience planning and executing large-scale events and special dining experiences</li><li>Strong leadership skills with the ability to inspire, develop, and retain talented culinary professionals</li><li>Passion for hospitality and creating memorable experiences for both guests and colleagues</li><li>Analytical mindset with the ability to assess performance metrics and implement continuous improvements</li><li>Willingness to challenge conventional approaches and drive innovation while maintaining brand standards</li><li>Adaptability and resilience in navigating diverse culinary environments and cultural contexts</li><li>Excellent communication and interpersonal skills with an inclusive, ego-free approach to collaboration</li><li>Proficiency in kitchen management software and point-of-sale systems (preferred)</li><li>Knowledge of local Baghdad sourcing, ingredients, and culinary traditions (preferred)</li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an exceptional Executive Pastry Chef to lead our culinary pastry operations in Baghdad, Iraq. This is a visionary leadership role where you will design and execute innovative pastry concepts while building and mentoring a high-performing team. As Executive Pastry Chef, you will be responsible for delivering culinary excellence across all dining venues, ensuring every guest experience is memorable and reflects our commitment to quality, creativity, and hospitality. <strong>Creative Leadership &amp; Menu Innovation</strong> Design and execute visually compelling, seasonal pastry menus across multiple dining outlets, lounges, in-room dining, banquets, and special events Introduce innovative techniques and presentation styles that elevate guest expectations and create distinctive culinary moments Develop pastry concepts that reflect our brand identity while respecting local culinary traditions and cultural preferences Stay ahead of industry trends and continuously refresh offerings to maintain competitive advantage <strong>Operational Excellence &amp; Quality Assurance</strong> Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and adherence to premium quality standards Maintain full compliance with HACCP protocols and all local food safety regulations specific to Baghdad operations Optimize production processes to minimize waste while preserving the highest standards of product quality Implement and monitor rigorous hygiene and sanitation protocols across all pastry stations <strong>Team Development &amp; Culture Building</strong> Recruit, mentor, and develop a high-performing pastry team, fostering a collaborative culture of learning and innovation Conduct regular training sessions to enhance technical skills, service orientation, and professional development Provide ongoing coaching and support aligned with departmental goals and individual career aspirations Build a positive, inclusive team environment that encourages creativity, accountability, and mutual respect <strong>Financial &amp; Inventory Management</strong> Manage pastry department budgets and control food and labor costs in alignment with organizational financial objectives Oversee sourcing, purchasing, and inventory management with a focus on quality, sustainability, and cost efficiency Collaborate with the Executive Chef and Finance team on monthly forecasting, reporting, and financial planning Develop vendor relationships and negotiate contracts to secure premium ingredients at competitive prices <strong>Guest Engagement &amp; Brand Representation</strong> Actively engage with guests during key dining events and special occasions to gather feedback and ensure satisfaction Collaborate with Food &amp; Beverage and Marketing teams on promotional initiatives, seasonal concepts, and social media content Serve as an internal and external ambassador for our pastry vision, contributing to our culinary reputation in the Baghdad market Respond thoughtfully to guest feedback and use insights to continuously refine offerings and enhance service quality <strong>Service Excellence &amp; Hospitality</strong> Champion a culture of culinary excellence and intuitive service across the pastry team Establish and enforce clear service standards, ensuring all team members consistently deliver exceptional hospitality Lead by example, demonstrating professional demeanor and personal presentation that reflects our brand values Ensure every guest interaction exceeds expectations and reinforces our commitment to quality <strong>Sustainability &amp; Responsibility</strong> Champion sustainable practices within the pastry department by sourcing locally sourced and organic ingredients where possible Implement waste reduction initiatives and eco-friendly practices in all pastry operations Collaborate with suppliers to identify and implement green initiatives aligned with organizational sustainability commitments Educate the team on sustainable practices and foster environmental responsibility <strong>Compliance &amp; Safety</strong> Ensure strict adherence to all health, safety, and sanitation standards, as well as compliance with local Baghdad regulations Maintain a safe working environment for all employees, including comprehensive food safety protocols and emergency procedures Conduct regular safety training and ensure all staff are properly trained in emergency protocols and health standards Document and report on compliance metrics and safety performance</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p><strong>Experience</strong> Minimum 5-7 years of proven leadership experience in luxury pastry operations, ideally within five-star hospitality or resort environments Demonstrated success leading high-performing pastry teams across multiple outlets and culinary concepts Extensive experience in menu innovation, guest experience delivery, cost management, and operational execution Proven track record managing complex pastry kitchens with high-volume service demands Experience working in diverse cultural environments and adapting culinary concepts to local preferences (preferred) Pre-opening or launch experience in new culinary operations (preferred) <strong>Education &amp; Certifications</strong> Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution Advanced pastry techniques certification or formal training in luxury patisserie Chocolatier certification or specialized pastry training (preferred) Certifications in business administration, Food &amp; Beverage management, or nutrition and sustainability (preferred) Food safety and HACCP certification or equivalent training <strong>Skills &amp; Core Competencies</strong> Creative Visionary: Exceptional passion for pastry artistry with the ability to design trend-driven, innovative menus that blend flavor, form, and storytelling Strategic Leadership: Skilled at building empowered, agile teams and leading effectively through both stability and organizational change Guest-Centric Mindset: Sharp attention to detail with an unwavering commitment to delivering exceptional guest experiences Business Acumen: Strong grasp of food costing, margin optimization, budgeting, vendor management, and financial planning Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence and efficiency Collaboration &amp; Communication: Strong interpersonal and communication skills to work cross-functionally with culinary, marketing, and Food &amp; Beverage teams Sustainability Mindset: Familiarity with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies Adaptability &amp; Resilience: Comfortable navigating complex environments, balancing creative freedom with operational structure and local considerations Problem-Solving: Analytical and decisive approach to identifying challenges and implementing effective solutions Technical Proficiency: Competency with kitchen management software, menu engineering tools, and standard productivity applications Quality Assurance: Meticulous attention to consistency, presentation, and adherence to quality standards across all pastry offerings Motivational Leadership: Ability to inspire, develop, and retain talented team members while fostering a positive work culture <strong>Language &amp; Cultural Competencies</strong> Excellent reading, writing, and oral proficiency in the English language Ability to speak Arabic or basic understanding of local languages is a significant advantage Cultural awareness and sensitivity to local culinary traditions and preferences in Baghdad <strong>Personal Attributes</strong> Professional demeanor and high standards of personal presentation Resilient, organized, and goal-oriented approach to work Inclusive and empathetic leadership style Transparent and ethical in all professional dealings Flexible and adaptable to changing business needs and market conditions</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>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.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We are seeking an exceptional Executive Pastry Chef to lead our culinary pastry operations in Baghdad, Iraq. This is a visionary leadership role where you will design and execute innovative pastry concepts while building and mentoring a high-performing team. As Executive Pastry Chef, you will be responsible for delivering culinary excellence across all dining venues, ensuring every guest experience is memorable and reflects our commitment to quality, creativity, and hospitality.</p><br><p>**Creative Leadership &amp; Menu Innovation**</p><br><ul><li>Design and execute visually compelling, seasonal pastry menus across multiple dining outlets, lounges, in-room dining, banquets, and special events</li><li>Introduce innovative techniques and presentation styles that elevate guest expectations and create distinctive culinary moments</li><li>Develop pastry concepts that reflect our brand identity while respecting local culinary traditions and cultural preferences</li><li>Stay ahead of industry trends and continuously refresh offerings to maintain competitive advantage</li></ul><p>**Operational Excellence &amp; Quality Assurance**</p><br><ul><li>Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and adherence to premium quality standards</li><li>Maintain full compliance with HACCP protocols and all local food safety regulations specific to Baghdad operations</li><li>Optimize production processes to minimize waste while preserving the highest standards of product quality</li><li>Implement and monitor rigorous hygiene and sanitation protocols across all pastry stations</li></ul><p>**Team Development &amp; Culture Building**</p><br><ul><li>Recruit, mentor, and develop a high-performing pastry team, fostering a collaborative culture of learning and innovation</li><li>Conduct regular training sessions to enhance technical skills, service orientation, and professional development</li><li>Provide ongoing coaching and support aligned with departmental goals and individual career aspirations</li><li>Build a positive, inclusive team environment that encourages creativity, accountability, and mutual respect</li></ul><p>**Financial &amp; Inventory Management**</p><br><ul><li>Manage pastry department budgets and control food and labor costs in alignment with organizational financial objectives</li><li>Oversee sourcing, purchasing, and inventory management with a focus on quality, sustainability, and cost efficiency</li><li>Collaborate with the Executive Chef and Finance team on monthly forecasting, reporting, and financial planning</li><li>Develop vendor relationships and negotiate contracts to secure premium ingredients at competitive prices</li></ul><p>**Guest Engagement &amp; Brand Representation**</p><br><ul><li>Actively engage with guests during key dining events and special occasions to gather feedback and ensure satisfaction</li><li>Collaborate with Food &amp; Beverage and Marketing teams on promotional initiatives, seasonal concepts, and social media content</li><li>Serve as an internal and external ambassador for our pastry vision, contributing to our culinary reputation in the Baghdad market</li><li>Respond thoughtfully to guest feedback and use insights to continuously refine offerings and enhance service quality</li></ul><p>**Service Excellence &amp; Hospitality**</p><br><ul><li>Champion a culture of culinary excellence and intuitive service across the pastry team</li><li>Establish and enforce clear service standards, ensuring all team members consistently deliver exceptional hospitality</li><li>Lead by example, demonstrating professional demeanor and personal presentation that reflects our brand values</li><li>Ensure every guest interaction exceeds expectations and reinforces our commitment to quality</li></ul><p>**Sustainability &amp; Responsibility**</p><br><ul><li>Champion sustainable practices within the pastry department by sourcing locally sourced and organic ingredients where possible</li><li>Implement waste reduction initiatives and eco-friendly practices in all pastry operations</li><li>Collaborate with suppliers to identify and implement green initiatives aligned with organizational sustainability commitments</li><li>Educate the team on sustainable practices and foster environmental responsibility</li></ul><p>**Compliance &amp; Safety**</p><br><ul><li>Ensure strict adherence to all health, safety, and sanitation standards, as well as compliance with local Baghdad regulations</li><li>Maintain a safe working environment for all employees, including comprehensive food safety protocols and emergency procedures</li><li>Conduct regular safety training and ensure all staff are properly trained in emergency protocols and health standards</li><li>Document and report on compliance metrics and safety performance</li></ul><br>Qualifications<br><br><p>**Experience**</p><br><ul><li>Minimum 5-7 years of proven leadership experience in luxury pastry operations, ideally within five-star hospitality or resort environments</li><li>Demonstrated success leading high-performing pastry teams across multiple outlets and culinary concepts</li><li>Extensive experience in menu innovation, guest experience delivery, cost management, and operational execution</li><li>Proven track record managing complex pastry kitchens with high-volume service demands</li><li>Experience working in diverse cultural environments and adapting culinary concepts to local preferences (preferred)</li><li>Pre-opening or launch experience in new culinary operations (preferred)</li></ul><p>**Education &amp; Certifications**</p><br><ul><li>Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution</li><li>Advanced pastry techniques certification or formal training in luxury patisserie</li><li>Chocolatier certification or specialized pastry training (preferred)</li><li>Certifications in business administration, Food &amp; Beverage management, or nutrition and sustainability (preferred)</li><li>Food safety and HACCP certification or equivalent training</li></ul><p>**Skills &amp; Core Competencies**</p><br><ul><li>Creative Visionary: Exceptional passion for pastry artistry with the ability to design trend-driven, innovative menus that blend flavor, form, and storytelling</li><li>Strategic Leadership: Skilled at building empowered, agile teams and leading effectively through both stability and organizational change</li><li>Guest-Centric Mindset: Sharp attention to detail with an unwavering commitment to delivering exceptional guest experiences</li><li>Business Acumen: Strong grasp of food costing, margin optimization, budgeting, vendor management, and financial planning</li><li>Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence and efficiency</li><li>Collaboration &amp; Communication: Strong interpersonal and communication skills to work cross-functionally with culinary, marketing, and Food &amp; Beverage teams</li><li>Sustainability Mindset: Familiarity with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies</li><li>Adaptability &amp; Resilience: Comfortable navigating complex environments, balancing creative freedom with operational structure and local considerations</li><li>Problem-Solving: Analytical and decisive approach to identifying challenges and implementing effective solutions</li><li>Technical Proficiency: Competency with kitchen management software, menu engineering tools, and standard productivity applications</li><li>Quality Assurance: Meticulous attention to consistency, presentation, and adherence to quality standards across all pastry offerings</li><li>Motivational Leadership: Ability to inspire, develop, and retain talented team members while fostering a positive work culture</li></ul><p>**Language &amp; Cultural Competencies**</p><br><ul><li>Excellent reading, writing, and oral proficiency in the English language</li><li>Ability to speak Arabic or basic understanding of local languages is a significant advantage</li><li>Cultural awareness and sensitivity to local culinary traditions and preferences in Baghdad</li></ul><p>**Personal Attributes**</p><br><ul><li>Professional demeanor and high standards of personal presentation</li><li>Resilient, organized, and goal-oriented approach to work</li><li>Inclusive and empathetic leadership style</li><li>Transparent and ethical in all professional dealings</li><li>Flexible and adaptable to changing business needs and market conditions</li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Company Description 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.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><h2>Qualifications</h2> <h3>Experience</h3> <ul> <li>Minimum 5-7 years of proven leadership experience in luxury pastry operations, ideally within five-star hospitality or resort environments</li> <li>Demonstrated success leading high-performing pastry teams across multiple outlets and culinary concepts</li> <li>Extensive experience in menu innovation, guest experience delivery, cost management, and operational execution</li> <li>Proven track record managing complex pastry kitchens with high-volume service demands</li> <li>Experience working in diverse cultural environments and adapting culinary concepts to local preferences (preferred)</li> <li>Pre-opening or launch experience in new culinary operations (preferred)</li> </ul> <h3>Education &amp; Certifications</h3> <ul> <li>Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution</li> <li>Advanced pastry techniques certification or formal training in luxury patisserie</li> <li>Chocolatier certification or specialized pastry training (preferred)</li> <li>Certifications in business administration, Food &amp; Beverage management, or nutrition and sustainability (preferred)</li> <li>Food safety and HACCP certification or equivalent training</li> </ul> <h3>Skills &amp; Core Competencies</h3> <ul> <li><strong>Creative Visionary:</strong> Exceptional passion for pastry artistry with the ability to design trend-driven, innovative menus that blend flavor, form, and storytelling</li> <li><strong>Strategic Leadership:</strong> Skilled at building empowered, agile teams and leading effectively through both stability and organizational change</li> <li><strong>Guest-Centric Mindset:</strong> Sharp attention to detail with an unwavering commitment to delivering exceptional guest experiences</li> <li><strong>Business Acumen:</strong> Strong grasp of food costing, margin optimization, budgeting, vendor management, and financial planning</li> <li><strong>Operational Dexterity:</strong> Effective at managing multiple kitchens and high-volume service with consistent excellence and efficiency</li> <li><strong>Collaboration &amp; Communication:</strong> Strong interpersonal and communication skills to work cross-functionally with culinary, marketing, and Food &amp; Beverage teams</li> <li><strong>Sustainability Mindset:</strong> Familiarity with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies</li> <li><strong>Adaptability &amp; Resilience:</strong> Comfortable navigating complex environments, balancing creative freedom with operational structure and local considerations</li> <li><strong>Problem-Solving:</strong> Analytical and decisive approach to identifying challenges and implementing effective solutions</li> <li><strong>Technical Proficiency:</strong> Competency with kitchen management software, menu engineering tools, and standard productivity applications</li> <li><strong>Quality Assurance:</strong> Meticulous attention to consistency, presentation, and adherence to quality standards across all pastry offerings</li> <li><strong>Motivational Leadership:</strong> Ability to inspire, develop, and retain talented team members while fostering a positive work culture</li> </ul> <h3>Language &amp; Cultural Competencies</h3> <ul> <li>Excellent reading, writing, and oral proficiency in the English language</li> <li>Ability to speak Arabic or basic understanding of local languages is a significant advantage</li> <li>Cultural awareness and sensitivity to local culinary traditions and preferences in Baghdad</li> </ul> <h3>Personal Attributes</h3> <ul> <li>Professional demeanor and high standards of personal presentation</li> <li>Resilient, organized, and goal-oriented approach to work</li> <li>Inclusive and empathetic leadership style</li> <li>Transparent and ethical in all professional dealings</li> <li>Flexible and adaptable to changing business needs and market conditions</li> </ul><p></p></section>

<p>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 our guests; i.e. food production, purchasing &amp; 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.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Previous experience in a similar role.</li><li>Understanding food safety, sanitation, and hygiene standards.</li><li>Ability to supervise, train, and motivate kitchen staff.</li><li>Ability to work efficiently in a fast-paced environment.</li><li>Strong attention to detail and commitment to food quality and presentation.</li></ul>

<p>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 our guests; i.e. food production, purchasing &amp; 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.</p><p><strong>Desired Candidate Profile</strong></p><p>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.</p>

<p>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</p><p>What is in it for you?</p><ul><li>Employee benefit card offering discounted rates in Accor worldwide</li><li>Learning programs through our Academies and the opportunity to earn qualifications while you work</li><li>Opportunity to develop your talent and grow within your property and across the world</li><li>Ability to make a difference in the local community through our Corporate Social Responsibility activities.</li></ul><p>Job Description</p><p>What you will be doing:</p><p>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.</p><ul><li>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.</li><li>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.</li><li>train and develop junior chefs.</li><li>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</li><li>Discipline and ensure the quality of employee's work in the absence of a senior Chef.</li><li>The ability to act as a liaison between the Executive Chef, Executive Sous Chef and other senior Chefs and the line employees.</li><li>Prepare stocks and sauces, meats and seafood s using traditional Western Food Techniques</li><li>To report in the kitchen at your station at scheduled times regardless of beginning of shift or returning from meal break</li><li>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 &amp; manpower planning.</li><li>Make requisitions of all items needed for the next day, with the assistance of the Chef de Cuisine or sous chef on duty.</li><li>Prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required</li><li>The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive sous Chef.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a similar role.</p><p>Understanding food safety, sanitation, and hygiene standards.</p><p>Ability to supervise, train, and motivate kitchen staff.</p><p>Ability to work efficiently in a fast-paced environment.</p><p>Strong attention to detail and commitment to food quality and presentation.</p>