Chef De Partie

The Chef de Partie oversees the section or station within the kitchen, ensuring the smooth and efficient operation of that area.

He/She is responsible for the preparation, cooking, and presentation of food items according to established recipes and quality standards. They play a crucial role in maintaining the culinary excellence of the hotel by executing culinary techniques, adhering to portion control guidelines, and ensuring consistent taste and presentation. The Chef de Partie also collaborates with the culinary team to contribute to menu development, assists in maintaining kitchen hygiene and safety standards, and supports the training and development of junior kitchen staff. This position requires strong culinary skills, attention to detail, and the ability to work well under pressure to deliver exceptional dining experiences to guests.

• Supervise the function of all kitchen employees and facilities.
• Control and analyze on an ongoing basis the following: Quality levels of production and presentation, Guest satisfaction, Merchandising and Marketing, Cleanliness, Sanitation, and Hygiene.
• Strong understanding of menu items and being able to execute them with precision. They should possess creativity and the ability to contribute to menu development, suggesting new and innovative dishes while adhering to the overall concept and culinary direction of the hotel.
• Responsible for the preparation of menus under the direct supervision of the Executive Chef
• Inspects, when requested by the Executive Chef, perishable food items received for quality control.
• Passes on to the Executive Chef/superior daily market list requirements.
• Responsible for the production, preparation, and presentation of all food items, in the area concerned, to ensure the highest quality at all times.
• Assist or execute inspections of the physical aspect of the food preparation areas.

• Strong culinary skills and proficiency in various cooking techniques are required. This includes knowledge of food preparation, cooking methods, and presentation techniques. Familiarity with different cuisines, including international and fusion cuisines, is beneficial.
• Familiarity with food safety and sanitation regulations, as well as HACCP (Hazard Analysis and Critical Control Points) protocols, is important.
• Discipline, good attitude and self-motivated.
• Passionate in guest experience and satisfaction
• Able to work in a team & good communication.
• Fluent in English both written and verbally
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in a dynamic environment.

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work 
• Opportunity to develop your talent and grow within your property and across the world.
• Ability to make a difference in the local community through our Corporate Social Responsibility activities.