Chef de Partie

AccorHotels Middle East; Sharjah; On-site; AED 78,000 - 123,000; Full time

Job summary

AccorHotels Middle East is seeking a Chef de Partie to join our kitchen team. You will report on time in full uniform, manage mise-en-place, and guide Commis Chefs to ensure high-quality dishes.

You will coordinate with the Sous Chef during peak periods, maintain hygiene standards, and contribute to menu ideas while upholding safety policies and consistent service.

Qualifications

• Proven experience as Chef de Partie with growing seniority.
• Knowledge of cooking techniques and cuisines.
• Strong food safety and sanitation practices.
• Ability to work in fast-paced, high-pressure environment.
• Responsible for service during key periods.
• Attention to detail and organisational skills.
• Strong communication and teamwork abilities.

Responsibilities

• Report for duty punctually in correct uniform and with name badges.
• Organize shifting in the section with mise-en-place production and service.
• Assign tasks to Commis Chefs and check compliance.
• Maintain good colleague relations and motivate staff.
• Ensure training on a one-to-one basis is delivered and understood.
• Monitor daily food preparation for portion size, quantity and quality.
• Complete daily Mise-en-place and food storage checklists.
• Report machinery issues to the Sous Chef and follow up.
• Keep the section clean and tidy.
• Pass information to the next shift and log accidents/sickness.
• Supervise Commis Chefs on hygiene and prep standards.
• Assist Sous Chef in developing new recipes and ideas.
• Adhere to company policy on fire, hygiene and safety.

Skills

Chef de Partie experience

Cooking techniques

Food safety

Fast-paced environment

Attention to detail

Communication

Teamwork

Job description

Company Description

Joinus at Accor,wherelife pulseswithpassion!

As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo.

Byjoiningus,youwillbecomeaHeartist®,becausehospitalityis, first andforemost, aworkofheart.

Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world!

Youwillenjoyexclusivebenefits,specificto thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment.

Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning, tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleagues

Hospitalityisaworkofheart,Joinus andbecomeaHeartist®.

Job Description

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Organize shifting in the section with regard to mise-en-place production and its service.
• Give tasks to Commis Chefs and check that they are carried out in the correct manner.
• Maintain good colleague relations and motivate colleagues
• Ensure that training on a one-to-one basis has been carried out and comprehended.
• Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding Mise-en-place and food storage.
• Report any problems regarding failure of machinery and small equipment to the Sous Chefand to follow up and ensure the necessary work has been carried out.
• Keep the section clean and tidy.
• Pass all information to the next shift.
• Accidents and sickness to be written in log book and report to the Sous Chef.
• Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
• Assist the Sous Chef in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Qualifications

• Proven experience working asa Chef de Partie role with developing seniority
• Knowledge of various cooking techniques and cuisines
• Strong understanding of food safety and sanitation practices
• Ability to work in a fast-paced, high-pressure environment
• Capable and willing to be responsible for service during key periods
• Excellent attention to detail and organisational skills
• Strong communication and teamwork abilities

Additional Information

• Strong interpersonal and problem solving abilities
• Fluency in English , additional languages are a plus