Open Jobs at Accor

Job Description

• To oversee and manage a designated section within the banqueting kitchen, ensuring high-quality food preparation and timely service for events, conferences, weddings, and large-scale functions, in line with hotel standards and food safety regulations.

Food Preparation & Service

• Take full responsibility for an assigned banqueting kitchen section.
• Prepare, cook, and present banquet menus according to agreed recipes, specifications, and presentation standards.
• Ensure food is delivered on time and in correct quantities for all banquet events.
• Maintain consistency, quality, and portion control during high-volume service.

Operational Support

• Assist Sous Chef in daily banquet operations, including mise en place planning and execution.
• Coordinate with other kitchen sections to ensure smooth service flow.
• Support menu execution for conferences, weddings, corporate events, and special functions.
• Adapt quickly to last-minute changes and event requirements.

Team Leadership

• Supervise and guide Commis Chefs and kitchen assistants assigned to the banqueting section.
• Train junior team members on cooking techniques, hygiene, and presentation standards.
• Ensure discipline, teamwork, and positive morale within the section.

Hygiene, Health & Safety

• Strictly adhere to food safety, hygiene, and sanitation standards (HACCP).
• Ensure proper storage, labeling, and handling of food items.
• Maintain cleanliness and organization of workstations and equipment at all times.

Cost Control & Stock Management

• Minimize food waste and control portioning to support cost efficiency.
• Assist in stock rotation, inventory checks, and requisitions for banquet events.
• Report any equipment faults or shortages promptly.

Qualifications

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 2–4 years’ experience in a hotel or large-scale banqueting kitchen.
• Previous experience as a Chef de Partie is an added advantage.
• Strong knowledge of banquet operations and high-volume food production.

go to method of application »

Job Description

• To manage and operate a designated kitchen section within the à la carte restaurant, ensuring consistently high standards of food quality, presentation, and service during live service, in line with hotel brand standards and food safety regulations.

Food Preparation & Service

• Take full responsibility for an assigned à la carte section (e.g., grill, sauces, fish, larder, pastry).
• Prepare, cook, and present dishes according to approved recipes, plating standards, and service timings.
• Deliver consistent quality during high-pressure, live à la carte service.
• Ensure proper mise en place is prepared ahead of service to support smooth operations.

Operational Excellence

• Coordinate with other kitchen sections to ensure seamless kitchen flow during service.
• Support the Sous Chef in daily kitchen operations and service execution.
• Adapt to guest requests, dietary requirements, and last-minute changes professionally.
• Ensure all dishes leaving the kitchen meet presentation and quality expectations.

Team Leadership

• Supervise, train, and motivate Commis Chefs and Demi Chefs assigned to the section.
• Provide on-the-job coaching to develop culinary skills and consistency.
• Promote teamwork, discipline, and a positive kitchen culture.

Hygiene, Health & Safety

• Comply with HACCP, food safety, and hygiene standards at all times.
• Ensure correct food storage, labeling, and stock rotation (FIFO).
• Maintain cleanliness and organization of workstations, equipment, and storage areas.

Cost Control & Stock Management

• Control portioning and reduce food waste within the section.
• Assist with stock requisitions, inventory checks, and daily usage tracking.
• Report equipment issues or shortages promptly.

Qualifications

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 2–4 years’ experience in a high-quality à la carte kitchen.
• Previous experience in a similar role preferred.
• Strong understanding of live service and modern plating techniques.

go to method of application »

Job Description

• To assist the Chef de Partie in managing a designated kitchen section, ensuring high standards of food preparation, quality, hygiene, and timely service, while developing technical and leadership skills in a professional kitchen environment.

Food Preparation & Service

• Assist the Chef de Partie in the daily operation of the assigned kitchen section.
• Prepare, cook, and present dishes according to approved recipes and presentation standards.
• Ensure mise en place is prepared accurately and on time for service.
• Support smooth service during peak periods in both à la carte and banqueting operations.

Operational Support

• Follow instructions from the Chef de Partie and Sous Chef to ensure efficient kitchen workflow.
• Assist in plating and service execution, maintaining consistency and quality.
• Adapt to menu changes, guest dietary requirements, and special requests.

Teamwork & Development

• Supervise and guide Commis Chefs and kitchen assistants when required.
• Support training of junior staff on basic cooking techniques and hygiene standards.
• Promote teamwork, discipline, and a positive working environment.

Hygiene, Health & Safety

• Adhere strictly to food safety, hygiene, and HACCP standards.
• Ensure correct food storage, labeling, and stock rotation (FIFO).
• Maintain cleanliness and organization of workstations, equipment, and kitchen areas.

Cost Control & Stock Handling

• Minimize food waste through proper handling and portion control.
• Assist in stock requisitions, inventory checks, and daily usage reporting.
• Report shortages, damages, or equipment issues promptly.

Qualifications

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 1–3 years’ experience in a professional kitchen.
• Experience in the same role in a hotel or reputable restaurant.
• Exposure to à la carte and/or banqueting operations is an advantage.