All Accor

Global hotel management, franchising, loyalty program

Chef De Partie - Continental

Culinary & Kitchen ProductionUpdated on Nov 11

Full-timeNew Delhi, Delhi, IndiaNo salary listedIn-person

About the Job

Requirements

Minimum primary school education.
Minimum 2 years of relevant experience in a similar capacity.
Good reading, writing, and oral proficiency in English.

Responsibilities

Plan and coordinate team activities to ensure operational effectiveness.
Maintain par stock levels by calculating inventory, ordering supplies, and retrieving supplies.
Contribute to achieving the objectives set within the culinary department.
Manage the team to ensure proper use of equipment and efficient completion of tasks.
Monitor team grooming and personal hygiene to ensure standards are maintained.
Ensure the team is trained on safety provisions.
Analyze food costs and determine cost-effective recipes while maintaining standards.
Identify cost-effective use of resources and educate the team on doing so.
Monitor assigned operations to minimize food wastage.
Ensure dishes are prepared according to recipes and in the correct quantities.
Keep the section clean and tidy according to standards.
Communicate with the Restaurant Manager and Assistant Manager about special functions, bookings, menu item availability, service problems, guest comments, and guest preferences.
Prevent contaminated products from being used in food preparation.
Monitor food presentation to ensure it complies with company standards and guidelines.
Provide Commis chefs with appropriate training and guidance.
Maintain stocks in optimum conditions and promptly communicate anticipated shortages to the Executive Sous Chef or Executive Chef.
Address day-to-day problems and needs concerning equipment and food supplies.
Coordinate operations with Department Associates, Team Leaders, and other Departmental Managers to ensure operational readiness, efficient resource use, and prompt service delivery.
Monitor the quantity and quality of food products for compliance with standards.
Follow recipes, methods, and instructions from the Executive Chef or Executive Sous Chef.
Handle additional responsibilities delegated by management.
Keep the workplace and storage areas clean and tidy, ensure consumable goods are safe, and follow HACCP regulations.
Follow equipment instructions and safety guidelines.
Follow the hotel's security regulations, including fire safety procedures.
Follow the hotel's environmental commitments, including energy conservation, recycling, and waste sorting.

Desired Qualifications

Additional certifications from a reputable culinary school are advantageous.
Ability to speak other languages and basic understanding of local languages are advantageous.

Job Description

Key Responsibilities

Food & Beverage Production Planning
Plan and coordinate the activities of the team to ensure operative effectiveness.
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.

People Management

Ensure to contribute to achieve the objectives set within the culinary department.
Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
Ensure that the team has been trained for all safety provisions.

Financial Management

Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained.
Identify optimal, cost-effective use of the resources and educate the team on the same.
Monitor the operations of the assigned function to ensure that the food wastage is minimized.

Operational Management

Ensure that all dishes are prepared according to the recipe and to the correct quantity.
To ensure that the section is being kept clean and tidy at all times as per the standards.
Closely communicate with Restaurant Manager & Assistant Manager, on special functions, booking, menu item availability, service problems, guest comments and guest preferences.
Ensure to take extra care to prevent the use of contaminated products in any process of food preparation.
Monitor the presentation of food to ensure that it complies with company standards and set guidelines.
To ensure that Commis chefs receive the appropriate training and optimum guidance.
Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Executive Sous chef or Executive chef.
Attend to day-to-day problems and needs concerning equipment and food supplies.
Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.
Handle additional responsibilities as and when delegated by the Management.
Hygiene / Personal safety / Environment:
Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
Respects the instructions and safety guidelines for the equipment (s)he uses
Applies the hotel's security regulations (in case of fire etc)
Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).

Qualifications

Minimum Primary school education
Additional certification(s) from a reputable Culinary school will be an advantage
Minimum 2 years of relevant experience in a similar capacity
Good reading, writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage

Additional Information

Come As You Are
Work With Purpose
Grow, Learn and Enjoy
Explore Limitless Possibilities

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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