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 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.QualificationsCertificate 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.
RESPONSIBILITIES
Food Preparation & ServiceAssist 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 SupportFollow 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 & DevelopmentSupervise 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 & SafetyAdhere 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 HandlingMinimize 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.
REQUIRED SKILLS
Catering, Banquetting, Kitchen assistance, Cooking, food preparation
REQUIRED EDUCATION
Diploma, Associate's degree
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