#BeLimitless 

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. 

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 

Key Responsibilities:

• Prepare food, cook, and ensure quality control, including cutting and following HACCP standards

• Maintain daily mise en place (MEP) and prepare ingredients

• Lead by example in inspecting and cleaning food preparation areas

• Ensure safe personal hygiene, sanitary food-handling, HACCP compliance, proper labeling, and FIFO/FEFO practices

• Check taste, temperature, and presentation to maintain consistent quality and portion sizes

• Uphold the highest standards in daily food preparation

• Provide guidance and training to junior kitchen staff on cooking, food prep, and plating

• Follow strict purchasing procedures

• Stay updated on new products, recipes, and preparation techniques

• Have full knowledge of all menu items, daily specials, and promotions

• Adhere to recipes and stock management

• Ensure compliance with safety, health, security, loss control policies, and government regulations

• Be familiar with hotel fire, life safety, and emergency procedures

• Follow hotel food safety and hygiene standards (HACCP)

• Attend briefings, meetings, and trainings as required

• Maintain a high standard of personal appearance and hygiene

• Perform additional duties as assigned by management

• Foster effective inter-departmental relationships

• Actively share ideas, opinions, and suggestions

• Ensure efficiency in food preparation and execution

• Develop culinary knowledge and skills for career growth as a junior sous chef

• Guide and train junior colleagues daily to promote motivation and productivity

Qualifications:

• Proven experience as a Chef de Partie or similar role in a professional kitchen

• Strong culinary skills and knowledge of food preparation and presentation

• Good leadership and communication skills

• Ability to work well under pressure and in a fast-paced environment

• Knowledge of food safety and hygiene regulations

• Flexibility to work various shifts, including weekends and holidays

• Culinary qualifications or certifications preferred