Chef de Partie at Accor

Nairobi, , Kenya -

Full Time

Start Date

Immediate

Expiry Date

23 Jul, 26

Salary

0.0

Posted On

24 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Menu planning, Recipe development, Food safety, Hygiene standards, Kitchen management, Staff supervision, Inventory management, Food preparation, Cooking techniques, Time management, Multitasking, Team collaboration, Communication skills, Multicultural environment

Industry

Hospitality

Description

Company Description "Why work for Accor? Guided by our purpose “Pioneering the Art of Responsible Hospitality, Connecting Cultures, with Heartfelt Care.” we empower every team member to bring their passion and creativity to life. We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description We are seeking a talented and experienced Chef de Partie to join our culinary team. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation, and maintaining efficient operations. Manage and operate a designated section of the kitchen (e.g., sauces, grills etc) Prepare, cook, and present dishes according to menu specifications and quality standards Assist in menu planning and recipe development to enhance our culinary offerings Ensure compliance with food safety and hygiene regulations in your station Supervise and train junior kitchen staff in your section Collaborate with other chefs to maintain smooth kitchen operations and timely food service Monitor and maintain inventory levels for your station, placing orders when necessary Assist the Sous Chef in daily kitchen operations as needed Participate in menu tastings and contribute creative ideas for new dishes Maintain cleanliness and organization of your work area and equipment Qualifications Culinary diploma from a recognized culinary school Previous experience as a Chef de Partie in a 4/5 Star Hotel Proven expertise in a specific culinary station Strong knowledge of food preparation techniques, cooking methods, and kitchen equipment Excellent understanding of food safety and hygiene standards Valid food safety certification Proficiency in menu planning and recipe development Experience in a high-volume restaurant preferred Knowledge of various cuisines and current culinary trends Strong time management skills and ability to multitask in a fast-paced environment Excellent team collaboration and communication skills Physical stamina to work long hours in a standing position Flexibility to work evenings, weekends, and holidays as required Ability to work effectively in a multicultural environment Additional Information Your team and working environment: At Accor, we are Heartists! Are you ready to put your heart at the center of everything that you do? If so, then join our team of Heartists Every day, we look for opportunities to engage on a personal & meaningful way with our guests and each other. We deliver heartfelt hospitality in an environment that is engaging, enthusiastic and professionally rewarding! Our commitment to Diversity & Inclusion: We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Partie is responsible for managing a specific kitchen section, ensuring high-quality food preparation and adherence to menu specifications. They also supervise junior staff, maintain inventory levels, and collaborate with the culinary team to ensure efficient kitchen operations.