Chef De Partie Vegan And Vegetarian Cuisine

Company Description

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By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

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Job Description

This job opportunity is with a planned starting date of 15th August 2025.

Key Responsibilities

• Prepare, cook, and present vegan and vegetarian dishes according to recipes and menu specifications.
• Manage your station efficiently, ensuring all dishes are delivered on time and to a high standard.
• Assist in the development and testing of new vegan and vegetarian recipes and menu items.
• Maintain kitchen cleanliness, hygiene, and health & safety standards in compliance with regulations.
• Collaborate with the kitchen team to ensure smooth operations during service.
• Monitor and minimize food waste, focusing on sustainability and cost control.
• Supervise and train junior kitchen staff as required.
• Ensure all ingredients and products used meet vegan and vegetarian criteria, paying attention to allergens and dietary restrictions.
• Stay updated with current trends in vegan and vegetarian cuisine and bring creative ideas to the team.
  
  

• Extensive background in plant-based menu development and execution, with a proven track record of success in vegan and vegetarian kitchens.
• Formal training or certification in vegan and vegetarian cuisine from a recognized culinary institution or specialized program.
• Proven experience as a Chef de Partie or similar role, ideally within vegan, vegetarian, or plant-based kitchens.
• Passion for vegan and vegetarian cuisine with strong culinary skills in preparing plant-based dishes.
• Knowledge of food safety, hygiene standards, and kitchen best practices.
• Ability to work under pressure in a fast-paced environment.
• Excellent communication and teamwork skills.
• Creativity and a keen eye for detail in food presentation.
• Flexibility to work various shifts, including weekends and holidays.
  
  

• Culinary qualification or equivalent experience.
• Experience working with allergen-free and special dietary requirements.
• Knowledge of sustainable and ethical sourcing practices.