Chef de Partie – Hotel Kitchen

About the role

The Chef de Partie will manage a kitchen section in an Accor hotel, overseeing mise‑en‑place production, supervising Commis Chefs, and ensuring food quality, safety and service standards.

Key responsibilities

• Organise shifting in the section, ensuring mise‑en‑place production and service.
• Assign tasks to Commis Chefs and verify correct execution.
• Check daily food preparation for portion size, quantity and quality according to recipes.
• Maintain the daily checklist for mise‑en‑place and food storage.
• Report equipment failures to the Sous Chef and follow up on repairs.
• Keep the section clean, tidy and pass information to the next shift.
• Assist the Sous Chef in developing new recipes and menu ideas.

Required profile

• Proven experience working as a Chef de Partie.
• Knowledge of various cooking techniques and cuisines.
• Strong understanding of food safety and sanitation practices.
• Ability to work in a fast‑paced, high‑pressure environment.
• Excellent attention to detail and organisational skills.
• Strong communication and teamwork abilities.
• Fluency in English; additional languages a plus.

Required skills

• Cooking techniques
• Food safety and sanitation
• Mise‑en‑place preparation