Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

**Responsibilities:**

• Coordinate mise-en-place production and service operations within the assigned section under the direction of the Chef de Partie
• Execute all directives from the Chef de Partie with precision and adherence to established kitchen standards
• Maintain comprehensive daily mise-en-place and food storage checklists to ensure operational compliance
• Collaborate with the Chef de Partie to prepare daily batch orders, dry store requisitions, and kitchen transfers, submitting documentation to the Executive Chef or Sous Chef for approval to maintain optimal stock rotation protocols
• Foster professional relationships and maintain high standards of team collaboration and motivation
• Prepare and plate all items in strict accordance with Chef de Partie specifications, including portion size, quantity, and quality standards as defined in the recipe index
• Attend mandatory daily kitchen briefings and additional meetings as directed by the Executive Chef or Sous Chef
• Monitor the main information board for critical updates regarding banquets and organizational changes
• Report equipment and machinery malfunctions to the Chef de Cuisine and ensure follow-up on all corrective actions
• Provide comprehensive shift handover documentation and verbal communication to incoming staff regarding ongoing functions and priorities
• Maintain accurate Hygiene and HACCP records in full compliance with regulatory requirements
• Execute additional duties and special projects as assigned by senior kitchen leadership

• Completion of a recognized culinary apprenticeship or professional chef training programme, with a minimum of one year of documented experience
• Minimum of 1-2 years of professional kitchen experience in a five-star international hotel chain or equivalent fine dining establishment
• Demonstrated proficiency in reading and interpreting recipes with comprehensive knowledge of cooking techniques, food preparation, and culinary standards
• Professional-level communication and interpersonal skills with the ability to work effectively within a structured kitchen hierarchy

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.