Chef de Partie

Responsibilities

• Ensure breakfast, lunch, and dinner preparation meets agreed standards set by the chef and management
• Maintain strict food safety, meal quality, and cost control
• Prepare orders according to instructions and specifications set by the chef
• Adhere to strict portion control and report wastage to the senior chef
• Manage correct storage of food items, including stock rotation and temperature recording
• Check delivered goods for quantity and quality against documentation
• Assist in maintaining food cost percentages within budget
• Promote effective communication between the kitchen and other hotel departments
• Comply with Health and Safety Act and Food and Hygiene Regulations

Requirements

• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively and collectively as part of a team

Benefits

• Employee benefit card offering discounted rates in Accor worldwide
• Opportunities to develop talent and grow within the property and globally

About the Company

Accor is a global hospitality leader with over 45 brands and 5,500 hotels, dedicated to responsible hospitality and creating memorable impacts for guests and colleagues alike.