Chef-De-Partie (Asian)

Grand-Mercure; Gandhinagar; On-site; INR 335,000 - 614,000; Full time

Job summary

Accor invites an experienced Chef‑De‑Partie (Asian) to join our culinary team in Gandhinagar, India. In this leadership role, you will oversee a specific section of our Asian kitchen, ensuring exceptional food quality, consistency, and innovation.

You will mentor junior kitchen staff and contribute to our culinary vision. The position requires 3-4 years of experience in Asian cuisine, strong knife skills, English communication, and experience in luxury hotel environments.

Qualifications

• Minimum 3-4 years of experience as Chef‑De‑Partie or senior kitchen role in Asian cuisine.
• Proven expertise in Asian culinary techniques and authentic flavors.
• Strong knowledge of Asian ingredients, sourcing, and quality standards.
• Food Hygiene and Safety certification.
• Leadership and mentoring experience with junior staff.
• Excellent knife skills and proficiency with Asian cooking equipment.
• Good English communication.
• Experience in luxury hotel or fine dining kitchen.

Responsibilities

• Lead and mentor junior kitchen staff on your assigned section.
• Attend daily shift briefings and communicate with supervisors to ensure seamless operations.
• Prepare Asian dishes with consistency in flavor, presentation, and portions.
• Maintain high standards of cleanliness and safety in your section.
• Manage stock using FIFO and assist in inventory audits.
• Support kitchen training and knowledge sharing with the team.
• Contribute ideas for menu development and drive quality improvements.

Skills

Leadership

English communication

Knife skills

Time management

Mentoring

Education

Food Hygiene Certification

Culinary school training

Tools

Asian cooking equipment

Kitchen management software

Job description

Joinus at Accor,wherelife pulseswithpassion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be who you are. You will be in as supportive place to grow, to fulfill yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitalityisaworkofheart,
Joinus andbecomeaHeartist®.

Job Description

We are seeking an experienced and passionate Chef‑De‑Partie (Asian) to join our culinary team in Gandhinagar, India. In this leadership role, you will oversee a specific section of our Asian kitchen, ensuring exceptional food quality, consistency, and innovation. You will work collaboratively with the Head Chef and kitchen team to deliver outstanding culinary experiences that exceed guest expectations. This position offers an exciting opportunity to showcase your expertise in Asian cuisine while mentoring junior kitchen staff and contributing to our organization’s culinary vision.

Communication and Leadership

• Lead and mentor junior kitchen staff on your assigned section, fostering a supportive and professional work environment
• Attend daily shift briefings and actively communicate with supervisors and team members to ensure seamless kitchen operations
• Share innovative ideas, suggestions, and best practices during team meetings to continuously improve kitchen performance
• Maintain open lines of communication with the culinary team and management to address challenges proactively
• Present yourself professionally in full chef's uniform while adhering to all personal hygiene and grooming standards

Section Management and Food Quality

• Oversee your assigned section with meticulous attention to detail, ensuring all dishes meet our high‑quality standards
• Prepare and execute Asian cuisine dishes with precision, maintaining consistency in flavor profiles, presentation, and portion sizes
• Conduct daily quality checks of all mise en place to ensure freshness and adherence to established standards
• Manage food preparation workflows efficiently to meet service demands while maintaining quality
• Perform tasks in a timely manner and adapt flexibly to changing business volumes and operational requirements

Health, Safety, and Sanitation

• Promote and enforce strict health and safety protocols in alignment with organizational food safety programs
• Maintain personal knives and tools at the highest standards of cleanliness and functionality
• Ensure your section remains clean, organized, and hygienic at all times, adopting a "clean as you go" approach
• Assist in deep cleaning activities and maintain compliance with all food safety regulations
• Conduct regular inspections of your section to identify and address potential safety concerns

Stock and Inventory Management

• Manage stock rotation on your section using the FIFO (First In, First Out) system
• Ensure accurate requisitions to minimize waste and unnecessary repeat orders
• Properly label and store all ingredients and products according to organizational standards
• Minimize food wastage and spoilage while maintaining detailed records
• Participate in regular stock takes and inventory audits as directed by the Head Chef

Training and Development

• Actively mentor and train commis and junior chefs assigned to your section
• Seek continuous opportunities for professional growth and skill development
• Complete all assigned training programs and certifications to stay current with industry best practices
• Share knowledge of Asian culinary techniques and ingredient expertise with team members
• Support the development of kitchen staff through constructive feedback and hands‑on guidance

Innovation and Customer Focus

• Contribute creative ideas for menu development and Asian cuisine offerings
• Analyze guest feedback and preferences to inform culinary decisions
• Maintain awareness of food trends and techniques in Asian cuisine to keep our offerings fresh and competitive
• Ensure all dishes are prepared and served at appropriate temperatures and with exceptional presentation
• Act as an extension of kitchen management to uphold food consistency and quality standards

Qualifications

Required Qualifications:

• Minimum 3-4 years of professional experience as a Chef‑De‑Partie or equivalent senior kitchen position in Asian cuisine
• Proven expertise in Asian culinary techniques, regional cuisines, and authentic flavor profiles
• Strong working knowledge of Asian ingredients, sourcing, and product quality standards
• Food Hygiene and Safety certification or equivalent training
• Demonstrated leadership and mentoring experience with junior kitchen staff
• Excellent knife skills and proficiency with Asian cooking equipment and tools
• Strong organizational and time management skills with the ability to work efficiently under pressure
• Exceptional attention to detail in food preparation, plating, and presentation
• Proficiency in English communication, both written and verbal
• Experience in a luxury hotel, fine dining, or high‑volume kitchen environment

Preferred Qualifications:

• Accreditation or formal training from a recognized culinary school with specialization in Asian cuisine
• Experience with menu development and recipe creation for Asian dishes
• Knowledge of cost control, portion management, and inventory analysis
• Familiarity with kitchen management software and food safety documentation systems
• Experience working in a multicultural kitchen environment
• Certifications in advanced Asian culinary techniques or regional cuisine specializations
• Demonstrated ability to innovate while maintaining traditional culinary standards
• Collaborative and supportive team player mentality
• Analytical and problem‑solving abilities
• Resilience and adaptability in fast‑paced environments
• Customer‑focused mindset with commitment to excellence
• Transparent and open communication style
• Motivational leadership approach
• Inclusive and empathetic interpersonal skills

Additional Information

5-6 Years of experience in Asian Cuisine Section.