Chef de Partie
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Job Purpose:
To oversee a specific kitchen section (such as pastry grill or cold section) and ensure the consistent preparation and presentation of highquality dishes while maintaining hygiene safety and cost standards.
Key Responsibilities:
Supervise and coordinate activities of cooks and assistants within the assigned section.
Ensure all food preparation is done according to recipes portion control and presentation standards.
Maintain cleanliness and organization of the kitchen area in compliance with HACCP standards.
Support the Sous Chef in managing stock control and minimizing food wastage.
Monitor performance and provide training or guidance to commis chefs and kitchen staff.
Participate in menu planning and suggest improvements for section efficiency.
Ensure proper handover and communication during shift changes.
Report equipment malfunctions or maintenance needs promptly.
Comply with hotel policies procedures and sustainability practices.
Qualifications :
Qualifications & Requirements:
Diploma or certification in Culinary Arts or Hospitality
Minimum 23 years of experience in a similar role within a 4 or 5star hotel
Strong knowledge of kitchen operations food safety and hygiene standards
Team leadership skills and ability to train junior staff
Ability to work under pressure and manage multiple priorities
Additional Information :
Job Benefits:
Competitive salary and benefits package.
Professional growth opportunities within Accor Group.
A dynamic and supportive work environment.
Employee discounts and exclusive hospitality benefits.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
