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All Accor

Global hotel management, franchising, loyalty program

Chef de Partie Banquet

Culinary & Kitchen ProductionUpdated on Nov 11
Full-timeÎle-de-France, FranceIn-person

About the Job

Requirements

  • A BTS in restoration/hospitality and/or education from a hotel management school is required.
  • At least 1–3 years of experience as a Chef de Partie in catering or in a large hotel with more than 500 rooms and multiple food-service outlets, such as restaurants, conference centers, catering, or banquets.
  • Proficiency in French is required.
  • Knowledge of hygiene standards and food-service outlet management, including ratios, quality, and HACCP, is required.
  • An optimistic, passionate, innovative, creative, adaptable, customer-oriented approach, willingness to question existing practices, and ability to achieve ambitious objectives and meet challenges are required.

Responsibilities

  • Prepare preliminary items and produce and plate dishes in accordance with technical recipes, sending them out on time and at the correct temperature.
  • Ensure dishes are presented properly and meet quality and temperature standards.
  • Perform some production in the dining room in front of customers when required by events or the food-service setup.
  • Contribute to creating new technical recipes when needed.
  • Apply the procedures and policies established by the brand and hotel.
  • Check customer satisfaction throughout service.
  • Organize the team’s work with customer priorities and multi-skilling in mind.
  • Ensure equipment is used correctly.
  • Provide night-time support to Room Service when required.
  • Represent the Heartist and Pullman spirit in interactions with customers.
  • Maintain personal appearance and follow the hotel’s grooming policy.
  • Maintain a clean workplace and food safety by following HACCP hygiene rules daily.
  • Follow the hotel’s safety rules, including fire, evacuation, hygiene, and sanitary procedures.
  • Honor the establishment’s environmental charter, including energy conservation, recycling, and waste sorting, as well as the group’s Planet 21 commitments and CSR policy.
  • Follow the establishment’s memos, directives, regulations, and service instructions.
  • Organize the work of the kitchen section, train and check the work of commis, apprentices, and interns, and apply and enforce hygiene rules within the team.
  • Ensure the quality and profitability of production by following technical recipes.
  • Help make the kitchen and restaurant welcoming places and ensure a positive customer experience through the food served.

Desired Qualifications

  • At least one year of managerial experience is desirable.
  • Developer, collaborative, and entrepreneurial leadership, including developing a responsible team, teamwork and communication, facilitating collaboration, problem-solving, operational decision-making, and strategic thinking.

About the Company

All Accor

Global hotel management, franchising, loyalty program

Accor is a global hospitality group with a wide range of hotel brands spanning economy to luxury. It earns revenue from room bookings, food and beverage services, and management fees from franchised properties, while providing hotel management and franchising services to partners. The company runs a loyalty program, A Club, to keep guests returning, and expands its capabilities through acquisitions like Adoria and a stake in Squarebreak to broaden its offerings. Its goal is to grow its footprint and deliver consistent, responsible guest experiences worldwide by leveraging global expertise and local know‑how, with a strong focus on sustainability.

Company size
10,001+
Company stage
IPO
Headquarters
Issy-les-Moulineaux, France
Founded
1967

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