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All Accor

Global hotel management, franchising, loyalty program

Chef de Partie Banquet - Service continu sans coupure

Culinary & Kitchen ProductionUpdated on Nov 11
Full-timeLuxembourgNo salary listedIn-person

About the Job

Requirements

  • Ability to work autonomously.
  • Ability to work in a high-volume environment.
  • Fluency in reading, speaking, and writing either French or English.
  • Significant experience in the field.

Responsibilities

  • Contribute to smooth service and production quality by managing the assigned kitchen section.
  • Take responsibility for a kitchen section and organize its work, quality, and service.
  • Autonomously produce dishes in accordance with technical recipe sheets.
  • Manage the work of kitchen assistants, apprentices, and interns.
  • Adapt to customers' specific requests and take customer feedback into account.
  • Maintain excellent relationships with suppliers.
  • Manage and replenish stock through regular orders.
  • Verify ordered goods, their invoicing, and optimal storage.
  • Communicate any risk of stock shortages that could affect service.
  • Organize and supervise preparation and dish setup according to forecast activity.
  • Ensure allergens are properly tracked across menus, specials, and banquet menus.
  • Share necessary information with hotel departments and service team members.
  • Develop menus in collaboration with the team.
  • Ensure dishes are presented well, meet quality standards, and are served at the correct temperature.
  • Send dishes out within required timeframes.
  • Ensure information is properly communicated to relevant departments.
  • Adapt work organization and pace to customer volume.
  • Regularly introduce new items for buffets, breaks, and menus.
  • Prepare the technical recipe sheet for the weekly special, accounting for costs.
  • Contribute new ideas for breaks and menus.
  • Contribute to service objectives by following technical recipe sheets and procedures.
  • Conduct inventories, enter inventory data, and explain consumption discrepancies.
  • Help manage equipment carefully to avoid breakage.
  • Maintain a clean work area and food safety by following daily HACCP hygiene rules, including E-pack Hygiène.
  • Check that team members' uniforms are in good condition and clean.
  • Follow the operating and safety instructions for equipment.
  • Follow hotel safety instructions, including fire safety.
  • Follow the Environment Charter commitments, including energy conservation, recycling, and waste sorting.

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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