A

All Accor

Global hotel management, franchising, loyalty program

Chef de partie

Culinary & Kitchen ProductionUpdated on Nov 11
Full-timeBordeaux, FranceIn-person

About the Job

Responsibilities

  • Prepare and check the menu components assigned to the role, follow the Chef’s instructions and hotel procedures, and check dishes before they are sent to the dining room.
  • Supervise and train cooks and commis, assign tasks, give instructions, and oversee their execution.
  • Ensure the quality of products and check all delivered goods.
  • Manage stock and check supplies to minimize losses.
  • Maintain workstations and ensure compliance with hygiene, health, and safety standards.
  • Ensure agreed food preparation and presentation standards are followed at all times.
  • Complete daily documentation according to company and government guidelines.
  • Attend training required by the company.
  • Provide friendly, courteous, prompt, efficient, and professional service.
  • Maintain a clean uniform and good personal hygiene.
  • Check prepared dishes and food stocks, including dry stores; replenish as needed and report shortages to the Head Chef or Sous Chef.
  • Know food suppliers and their products, and be responsible for ordering.
  • Coordinate with other departments and restaurant staff to ensure efficient food production and service, and that preparations are complete before service begins.
  • Ensure service staff work hygienically and productively, and that food preparation and presentation standards are observed.
  • Help prevent theft, control waste through appropriate stock levels and rotation, and avoid overproduction and errors.
  • Work within budgeted food-cost percentages and contribute to supervising and managing the department within those guidelines.
  • Assist other kitchen sections with food production, service, or cleaning according to workload.
  • Remain on duty until the next team takes over or the Chef or Sous Chef releases the role.
  • Keep kitchen work areas, dry stores, and refrigeration clean and hygienic, especially after service.
  • Work with the team to maintain and update service records and recipes.
  • Continuously check the quality of prepared and cooked food against the standards of the Head Chef and restaurant.
  • Keep main cold rooms clean and orderly, particularly after service, so daily orders can be placed.
  • Collect health assessments and submit them to the appropriate administration.

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

Recently Posted Jobs

Explore more opportunities at All Accor

See more jobs