Job Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

We're looking for an experienced and passionate Chef De Partie (Western Cuisine) to join our culinary team in Chennai, India. In this role, you'll take ownership of your station while working collaboratively with our Executive Chef and kitchen team to deliver exceptional Western cuisine dishes that consistently exceed our guests' expectations. You'll be responsible for maintaining the highest standards of food quality, presentation, and safety while mentoring junior kitchen staff and driving operational excellence in your section.

• Prepare all dishes according to established recipes and specifications, ensuring consistent quality and portion control across all service periods
• Maintain your station in a clean, organized, and hygienic condition at all times, adhering to company standards and food safety regulations
• Communicate effectively with the Restaurant Manager, Assistant Manager, and Executive Chef regarding special functions, menu availability, service challenges, and guest preferences
• Implement rigorous food safety protocols to prevent contamination and ensure all ingredients meet quality standards before use
• Monitor and maintain the visual presentation of all plated dishes to align with company guidelines and culinary standards
• Train, guide, and support Commis Chefs and junior kitchen staff, fostering a collaborative and learning-oriented kitchen environment
• Manage stock levels efficiently, monitor inventory conditions, and promptly communicate anticipated shortages to the Executive Chef
• Address day-to-day operational issues related to kitchen equipment and food supplies with decisiveness and problem-solving mindset
• Coordinate seamlessly with Department Associates, Team Leaders, and other Departmental Managers to ensure smooth kitchen operations and timely service delivery
• Monitor both quantity and quality of food products consistently to maintain compliance with organizational standards
• Follow all recipes, cooking methods, and instructions from the Executive Chef with precision and attention to detail
• Take on additional responsibilities as delegated by Management, demonstrating flexibility and commitment to team success

Qualifications

• Minimum 2 years of professional experience as a Chef De Partie or in a similar supervisory culinary role in Western cuisine
• Comprehensive knowledge of Western cooking techniques, food preparation methods, and culinary best practices
• Strong understanding of food safety, hygiene standards, and HACCP principles
• Proven ability to lead, train, and mentor junior kitchen staff effectively
• Excellent organizational and time management skills with the ability to prioritize multiple tasks during service
• Proficiency in inventory management, food cost control, and waste reduction
• Strong communication and interpersonal skills for effective cross-functional collaboration
• Good reading, writing, and oral proficiency in the English language
• Ability to work efficiently under pressure while maintaining quality and composure
• Desirable: Multilingual abilities and basic understanding of local languages
• Desirable: Culinary certification or formal training in Western cuisine
• Desirable: Experience in high-volume or fine dining establishments