Chef de Partie – Continental Cuisine

About the role

As a Chef de Partie (Continental) you will lead the preparation, presentation and display of continental menu items in a high‑end hotel kitchen. Reporting to the Head Chef, you will ensure a clean, hygienic environment while mentoring junior chefs and contributing to menu innovation.

Key responsibilities

• Prepare, plate and display all continental dishes for à‑la‑carte and buffet services.
• Maintain strict hygiene standards and ensure HACCP procedures are followed.
• Coach and develop junior kitchen staff, providing learning opportunities.
• Collaborate with the Sous Chef on menu development and creation.
• Record and monitor food safety documentation accurately.
• Gather and act on guest feedback to continuously improve food quality.

Required profile

• Diploma or degree in Hotel Management or related field.
• Minimum 5 years of experience in up‑market hospitality brands, including at least 1 year in a similar Chef de Partie role.
• Strong operational and technical knowledge of kitchen processes.
• Ability to work effectively under pressure in a fast‑paced environment.

Required skills

• Food preparation and plating techniques for continental cuisine.
• Menu development and recipe standardisation.
• HACCP compliance and food safety record‑keeping.

What we offer

• Employee benefit card with discounted rates at Accor properties worldwide.
• Access to learning programs through Accor Academies.
• Opportunities for career growth across properties and regions.
• Participation in corporate social responsibility initiatives.
• Commitment to diversity and inclusion.