Chef de Partie - Fairmont Agra

SmartRecruiters, Inc.; Agra District; On-site; INR 400,000 - 650,000; Full time

Job summary

Accor is seeking a Chef de Partie in India to lead a kitchen station and uphold quality. You will ensure strict food safety, training, and teamwork while collaborating with the Head Chef to refine menu items.

You will manage inventory, costs, and plating standards, driving consistent guest experiences in a fast-paced environment. This full-time role expects 3–5 years of relevant kitchen experience and formal culinary training.

Qualifications

• Formal culinary training or equivalent professional kitchen experience.
• 3-5 years of professional kitchen experience.
• Proven experience as Chef de Partie or supervisory culinary role.
• Strong knowledge of food safety, hygiene, and health regulations.
• Proficiency in classical French culinary techniques and modern methods.
• Demonstrated leadership and team management capabilities.

Responsibilities

• Prepare and cook food items according to established recipes, plating standards, and presentation guidelines.
• Oversee and supervise a section of the kitchen, ensuring all team members adhere to procedures and quality standards.
• Maintain strict adherence to food safety, hygiene, and health regulations at all times.
• Monitor and control food costs within the assigned section while minimising waste.
• Manage inventory of ingredients and supplies, reporting stock levels and placing orders as required.
• Train and mentor junior kitchen staff, providing guidance on cooking techniques and kitchen protocols.
• Collaborate with the Head Chef and other Chefs de Partie to develop and refine menu items.
• Ensure consistent quality and presentation of all dishes served to guests.
• Maintain a clean, organised, and efficient workstation and kitchen section.
• Respond promptly to service requirements and adapt to changing priorities during service periods.
• Contribute to development of new dishes and seasonal offerings.
• Communicate effectively with front-of-house staff to ensure seamless service delivery.

Skills

Chef de Partie responsibilities

Team leadership

Food safety compliance

French culinary techniques

Kitchen supervision

Leadership capabilities

Education

Culinary training

Job description

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

• Prepare and cook food items according to established recipes, plating standards, and presentation guidelines
• Oversee and supervise a section of the kitchen, ensuring all team members adhere to operational procedures and quality standards
• Maintain strict adherence to food safety, hygiene, and health regulations at all times
• Monitor and control food costs within the assigned section whilst minimising waste
• Manage inventory of ingredients and supplies, reporting stock levels and placing orders as required
• Train and mentor junior kitchen staff, providing guidance on cooking techniques and kitchen protocols
• Collaborate with the Head Chef and other Chefs de Partie to develop and refine menu items
• Ensure consistent quality and presentation of all dishes served to guests
• Maintain a clean, organised, and efficient work station and kitchen section
• Respond promptly to service requirements and adapt to changing priorities during service periods
• Contribute to the development of new dishes and seasonal menu offerings
• Communicate effectively with front-of-house staff to ensure seamless service delivery

Qualifications

**Required Qualifications:**

• Formal culinary training or equivalent professional kitchen experience
• Minimum 3-5 years of professional experience in a kitchen environment
• Proven experience working as a Chef de Partie or in a similar supervisory culinary role
• Comprehensive knowledge of food safety, hygiene, and health regulations
• Strong proficiency in classical French culinary techniques and contemporary cooking methods
• Demonstrated leadership and team management capabilities

Additional Information

WHAT IS IN IT FOR YOU:

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities