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Chef de Partie at Accor
Kuta, Bali, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

03 Mar, 26

Salary

0.0

Posted On

03 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Qualifications, Menu Execution, Food Hygiene, Health Safety, Food Quality, Team Leadership, Collaboration, Sanitation Principles

Industry

Hospitality

Description
Company Description 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. Job Description •Leading and training all the culinary team on menu execution and technique •Ensure adherence to food hygiene practice and health safety regulatios •Maintain impeccable food quality presentation, adhering to established guidance Qualifications •Culinary qualifications and proven experience as CDP •Understanding of food safety and sanitation principles to maintain a clean and safe working environment. •The ability to work collaboratively with other kitchen staff to ensure smooth service and delivery of high-quality products. Additional Information WHY WORK FOR ACCOR •Employee benefit card offering discounted rates at Accor hotels worldwide. •Develop your talent through Accor’s learning programs. •Opportunity to grow within your property and across the world! •Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

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Responsibilities
Lead and train the culinary team on menu execution and techniques. Ensure adherence to food hygiene practices and maintain high food quality presentation.