Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties

To assist the Chef de Partie in managing a designated kitchen section, ensuring high standards of food preparation, quality, hygiene, and timely service, while developing technical and leadership skills in a professional kitchen environment.

Food Preparation & Service

• Assist the Chef de Partie in the daily operation of the assigned kitchen section.
• Prepare, cook, and present dishes according to approved recipes and presentation standards.
• Ensure mise en place is prepared accurately and on time for service.
• Support smooth service during peak periods in both à la carte and banqueting operations.

Operational Support

• Follow instructions from the Chef de Partie and Sous Chef to ensure efficient kitchen workflow.
• Assist in plating and service execution, maintaining consistency and quality.
• Adapt to menu changes, guest dietary requirements, and special requests.

Teamwork & Development

• Supervise and guide Commis Chefs and kitchen assistants when required.
• Support training of junior staff on basic cooking techniques and hygiene standards.
• Promote teamwork, discipline, and a positive working environment.

Hygiene, Health & Safety

• Adhere strictly to food safety, hygiene, and HACCP standards.
• Ensure correct food storage, labeling, and stock rotation (FIFO).
• Maintain cleanliness and organization of workstations, equipment, and kitchen areas.

Cost Control & Stock Handling

• Minimize food waste through proper handling and portion control.
• Assist in stock requisitions, inventory checks, and daily usage reporting.
• Report shortages, damages, or equipment issues promptly.

Qualifications

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 1–3 years’ experience in a professional kitchen.
• Experience in the same role in a hotel or reputable restaurant.
• Exposure to à la carte and/or banqueting operations is an advantage.

• Assist the Chef de Partie in the daily operation of the assigned kitchen section.
• Prepare, cook, and present dishes according to approved recipes and presentation standards.
• Ensure mise en place is prepared accurately and on time for service.
• Support smooth service during peak periods in both à la carte and banqueting operations.
• Follow instructions from the Chef de Partie and Sous Chef to ensure efficient kitchen workflow.
• Assist in plating and service execution, maintaining consistency and quality.
• Adapt to menu changes, guest dietary requirements, and special requests.
• Supervise and guide Commis Chefs and kitchen assistants when required.
• Support training of junior staff on basic cooking techniques and hygiene standards.
• Promote teamwork, discipline, and a positive working environment.
• Adhere strictly to food safety, hygiene, and HACCP standards.
• Ensure correct food storage, labeling, and stock rotation (FIFO).
• Maintain cleanliness and organization of workstations, equipment, and kitchen areas.
• Minimize food waste through proper handling and portion control.
• Assist in stock requisitions, inventory checks, and daily usage reporting.
• Report shortages, damages, or equipment issues promptly.

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 1–3 years’ experience in a professional kitchen.
• Experience in the same role in a hotel or reputable restaurant.
• Exposure to à la carte and/or banqueting operations is an advantage.