Chef de partie

Overview#Be Limitless 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 an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESSJob DescriptionThe Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality, presentation, and consistency in line with Raffles & Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.ResponsibilitiesTake full responsibility for a designated kitchen section during preparation and servicePrepare, cook, and present dishes according to established recipes and luxury presentation standardsSupervise, train, and motivate Commis and Demi Chef de Partie team membersEnsure food quality, taste, and consistency meet Raffles & Fairmont expectationsMaintain strict adherence to HACCP, food safety, and hygiene standardsControl food costs by minimizing waste and ensuring proper stock handling (FIFO)Assist in menu planning, recipe development, and new dish trials when requiredCoordinate with other kitchen sections to ensure smooth service operationsEnsure cleanliness, organization, and proper maintenance of kitchen equipmentFollow hotel policies, grooming standards, and health & safety regulationsQualificationsMinimum 3–5 years of professional kitchen experience, including at least 1–2 years as Chef de Partie or equivalentExperience in a luxury hotel or high-end restaurant is highly preferredCulinary diploma or professional kitchen certification requiredStrong knowledge of international cuisine (specialty cuisine is an advantage)Proven understanding of HACCP and food safety standardsAbility to work flexible shifts, including weekends and public holidays