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 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.

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

• 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.

• Attention to detail
• Hygiene
• Organization
• Autonomy
• Teamwork
• Discipline
• Food safety
• HACCP standards
• Stock rotation (FIFO)
• Cost control
• Portion control

• 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.