Chef De Partie

• Prepare, cook, and plate dishes according to standardized recipes, menu specifications, and guest preferences.
• Monitor inventory levels of ingredients and supplies for the assigned station to ensure production requirements are met.
• Adhere to proper food handling, storage, and sanitation guidelines to maintain a clean and safe working environment.
• Manage the day-to-day operations of a specific kitchen station, such as grill, sauté, pastry, or pantry, with efficiency and organization.
• Coordinate and communicate with fellow chefs and kitchen staff to ensure timely preparation, cooking, and presentation of dishes during service periods.
• Maintain the quality and presentation of dishes, adjust seasoning, and taste dishes regularly to uphold culinary standards.
• Collaborate with the Sous Chef or Head Chef to develop new recipes, dishes, and menu items for seasonal changes, special events, or promotions.
• Ensure that menu offerings for the assigned station are innovative, visually appealing, and aligned with the culinary concept and brand standards of the hotel.
• Provide input and feedback on ingredient sourcing, menu costing, portion control, and food presentation techniques.
• Train and mentor junior cooks, commis chefs, and kitchen apprentices on culinary techniques, recipes, and kitchen operations specific to the station.
• Foster a culture of teamwork, respect, and continuous learning among kitchen staff to enhance skills, performance, and job satisfaction.
• Lead by example in demonstrating professionalism, culinary expertise, and a positive attitude in the kitchen.
• Conduct regular taste tests, quality checks, and plate presentations to ensure that dishes leaving the kitchen meet the hotel's quality standards and guest expectations.
• Address guest feedback, special requests, and dietary restrictions with attention to detail, accuracy, and a focus on exceeding guest satisfaction.
• Collaborate with servers, front-of-house staff, and management to maintain open communication and resolve any issues or concerns related to food quality or service.
• Maintain a clean, sanitary, and organized kitchen station by following cleaning schedules, sanitation protocols, and hygiene standards.
• Monitor food waste, inventory levels, and kitchen supplies to minimize waste, control costs, and optimize productivity in the kitchen.
• Assist in menu planning, recipe costing, and ingredient sourcing to create innovative and profitable dishes that align with the hotel's culinary concept and budget.
• Participate in inventory management, ordering supplies, and vendor relations to ensure availability of fresh ingredients and cost-effective procurement.
• Collaborate with the Events Team or Banquet chef to plan, prepare, and execute catering orders, special event menus, and private dining experiences.
• Coordinate with front-of-house staff, event planners, and clients to customize menus, accommodate dietary restrictions, and deliver exceptional culinary experiences.
• Stay current on culinary trends, industry best practices, and new cooking techniques through professional development, training programs, and culinary competitions.
• Attend workshops, seminars, and culinary events to expand knowledge, improve skills, and network with other chefs and industry professionals.
• Proactively seek feedback from peers, mentors, and supervisors to enhance culinary expertise, leadership abilities, and career growth opportunities.

• Culinary degree or equivalent culinary certification preferred.
• Proven experience working in a professional kitchen environment, with expertise in a specific culinary station or cuisine.
• Strong culinary skills, creativity, and attention to detail in food preparation, cooking techniques, and plate presentation.
• Knowledge of food safety regulations, sanitation practices, and kitchen hygiene standards.
• Excellent communication, teamwork, and organizational skills to collaborate effectively with kitchen staff, management, and guests.
• Ability to work in a fast-paced, high-pressure kitchen environment and multitask during peak service periods.
• Certification in food safety and/or culinary arts may be required depending on local regulations

Accor