Chef De Partie

Chef de Partie – Kitchen Operations (Accor)

Key Responsibilities:

• Prepare, cook, and present dishes according to hotel recipes and quality standards.
  
• Manage a specific kitchen section and ensure smooth daily operations.
  
• Supervise and support Commis Chefs and kitchen assistants.
  
• Maintain consistency, portion control, and food presentation standards.
  
• Monitor stock levels and assist with inventory management.
  
• Ensure compliance with food safety, hygiene, and HACCP standards.
  
• Minimize food waste and control costs within the assigned section.
  
• Coordinate with other kitchen sections to ensure timely service.
  
• Assist in menu development and special promotions when required.
  

• Proven experience as a Chef de Partie in a 5-star hotel, resort, or fine-dining restaurant.
  
• Strong knowledge of culinary techniques and food preparation.
  
• Experience managing a specific kitchen section independently.
  
• Understanding of food safety and hygiene regulations.
  
• Ability to work under pressure in a fast-paced environment.
  
• Culinary diploma or professional kitchen training preferred.
  

Skills:

• Food preparation and presentation
  
• Section management
  
• Team leadership
  
• Menu knowledge
  
• Food safety and HACCP compliance
  
• Time management
  
• Cost and waste control
  
• Attention to detail
  

Placement: Assigned to the kitchen section (Hot Kitchen, Cold Kitchen, Pastry, Banquets, or Specialty Cuisine) that best matches the candidate's experience and expertise, based on operational needs.