Chef De Partie

Role Overview

As a Chef de Partie, you will oversee a kitchen section and help keep service running smoothly, from preparing mise en place to checking the quality and presentation of finished dishes. You will also guide colleagues, uphold food-safety practices, and connect the kitchen team with outlet chefs so that standards remain consistent and guests receive a dependable dining experience.

Key Responsibilities

• Lead shift briefings when the Junior Sous Chef and Sous Chef are unavailable, and communicate priorities clearly to the team.
• Supervise, coach, and encourage kitchen colleagues, helping maintain a respectful, focused working environment.
• Check preparation, portioning, presentation, and consistency against the kitchen’s quality standards.
• Inspect mise en place for freshness and readiness before service.
• Manage section stock, submit requisitions, rotate and store products correctly, and reduce avoidable waste.
• Keep kitchen work areas clean and ensure food hygiene and safety procedures are followed.
• Complete temperature records and hygiene checklists, and report incidents promptly.
• Coordinate with outlet chefs and kitchen management to support clear communication, team development, and guest satisfaction.

Requirements & Qualifications

• Diploma or other qualification in Culinary Arts or a related discipline.
• At least 2–3 years of experience in a comparable kitchen role at a hotel or restaurant.
• Sound understanding of kitchen operations, food safety, hygiene, and food-quality standards.
• Demonstrated ability to supervise and develop colleagues.
• Strong communication and organisational skills.

What We Offer / Why Join

• Employee benefit card with discounted rates across Accor properties worldwide.
• Learning opportunities through company Academies, with scope to develop within the property and across the wider organisation.
• The chance to contribute to corporate social responsibility activities, including work connected with the rehabilitation and release of the rare Mountain Bongo.
• A role in a historic luxury hotel known for its service, offering opportunities to build your culinary career.