Company Description

"Why work for Accor?

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 Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

To oversee and manage a designated section within the banqueting kitchen, ensuring high-quality food preparation and timely service for events, conferences, weddings, and large-scale functions, in line with hotel standards and food safety regulations.

Food Preparation & Service

• Take full responsibility for an assigned banqueting kitchen section.
• Prepare, cook, and present banquet menus according to agreed recipes, specifications, and presentation standards.
• Ensure food is delivered on time and in correct quantities for all banquet events.
• Maintain consistency, quality, and portion control during high-volume service.

Operational Support

• Assist Sous Chef in daily banquet operations, including mise en place planning and execution.
• Coordinate with other kitchen sections to ensure smooth service flow.
• Support menu execution for conferences, weddings, corporate events, and special functions.
• Adapt quickly to last-minute changes and event requirements.

Team Leadership

• Supervise and guide Commis Chefs and kitchen assistants assigned to the banqueting section.
• Train junior team members on cooking techniques, hygiene, and presentation standards.
• Ensure discipline, teamwork, and positive morale within the section.

Hygiene, Health & Safety

• Strictly adhere to food safety, hygiene, and sanitation standards (HACCP).
• Ensure proper storage, labeling, and handling of food items.
• Maintain cleanliness and organization of workstations and equipment at all times.

Cost Control & Stock Management

• Minimize food waste and control portioning to support cost efficiency.
• Assist in stock rotation, inventory checks, and requisitions for banquet events.
• Report any equipment faults or shortages promptly.

Qualifications

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 2–4 years’ experience in a hotel or large-scale banqueting kitchen.
• Previous experience as a Chef de Partie is an added advantage.
• Strong knowledge of banquet operations and high-volume food production.

Additional Information

Your team and working environment:

• Tight-knit and team oriented.
• Hard-working, engaging and inclusive.
• Attention to detail and hygiene
• Well organised and autonomous

• Take full responsibility for an assigned banqueting kitchen section.
• Prepare, cook, and present banquet menus according to agreed recipes, specifications, and presentation standards.
• Ensure food is delivered on time and in correct quantities for all banquet events.
• Maintain consistency, quality, and portion control during high-volume service.
• Assist Sous Chef in daily banquet operations, including mise en place planning and execution.
• Coordinate with other kitchen sections to ensure smooth service flow.
• Support menu execution for conferences, weddings, corporate events, and special functions.
• Adapt quickly to last-minute changes and event requirements.
• Supervise and guide Commis Chefs and kitchen assistants assigned to the banqueting section.
• Train junior team members on cooking techniques, hygiene, and presentation standards.
• Ensure discipline, teamwork, and positive morale within the section.
• Strictly adhere to food safety, hygiene, and sanitation standards (HACCP).
• Ensure proper storage, labeling, and handling of food items.
• Maintain cleanliness and organization of workstations and equipment at all times.
• Minimize food waste and control portioning to support cost efficiency.
• Assist in stock rotation, inventory checks, and requisitions for banquet events.
• Report any equipment faults or shortages promptly.

• Strong knowledge of banquet operations and high-volume food production.
• Attention to detail and hygiene
• Well organised and autonomous

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 2–4 years’ experience in a hotel or large-scale banqueting kitchen.
• Previous experience as a Chef de Partie is an added advantage.