Senior Chef De Partie - Cold Kitchen

Company Description

Join us at Accor, where life pulses with passion!

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 all you are. You will be in a supportive place to grow, to fulfil 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.

Hospitality is a work of heart,

Join us and become a Heartist®.

Job Description

The Senior Chef de Partie - Cold Kitchen is responsible for overseeing the daily operations of the cold kitchen section, ensuring high standards of food quality, consistency, and hygiene. The role supports the Sous Chef and Head Chef by supervising junior chefs, maintaining smooth operations, and contributing to menu execution and kitchen efficiency.

• Prepare and present high-quality cold kitchen dishes, including salads, appetizers, cold platters, and buffet items.
• Ensure all food is prepared in accordance with hotel recipes, quality standards, and presentation guidelines.
• Organize daily mise en place to support smooth and timely kitchen operations.
• Supervise, train, and guide Chef de Parties, Commis Chefs, and trainees within the section.
• Support banquet, buffet, à la carte, room service, and special event operations as required.
• Monitor stock levels and assist with inventory control and ordering.
• Lead the section in the absence of the Sous Chef and ensure operational continuity.
• Minimize food waste while maintaining portion control.
• Support the Sous Chef and Executive Chef in daily kitchen operations.
• Train and guide Commis Chefs and junior team members when required.
• Ensure all equipment is used safely and maintained in good working condition.
• Maintain cleanliness, hygiene, and food safety standards in compliance with HACCP requirements.
• Comply with hotel policies, grooming standards, and brand service standards.
  
  

• Culinary diploma or equivalent professional qualification.
• Proven experience in cold kitchen and banquet operations within a hotel or high-volume kitchen.
• Strong leadership and team supervision skills.
• Excellent knowledge of bulk cooking, event execution, and kitchen coordination.
• Ability to work under pressure, meet deadlines, and manage multiple events simultaneously
• Strong communication skills and a hands-on, proactive approach.