Job descriptions & requirements
ABOUT THE COMPANY
We are Accor. We are a worldwide Augmented Hospitality leader. We are more than 230,000 hospitality experts placing people at the heart of what we do, creating new connections & emotions for our guests, nurturing real passion for service and achievement beyond limits. Were so much more than hotels were creating innovative lifestyle experiences , whether you live, work or play. Blaze your own trail from 40+ hotel brands, restaurants, nightclubs, spas, co-working spaces, and tech start-ups . Building on the strength of our teams and our strong holistic ecosystem of brands & solutions, we are breaking new ground to shape the hospitality of tomorrow and inspire new ways to experience the world.
JOB SUMMARY
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.QualificationsCertificate 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.
RESPONSIBILITIES
Food Preparation & ServiceTake 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 SupportAssist 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 LeadershipSupervise 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 & SafetyStrictly 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 ManagementMinimize 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.
REQUIRED SKILLS
Self-monitoring plan, Catering, Banquetting, Cooking, food preparation
REQUIRED EDUCATION
Diploma, Associate's degree
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