Chef de Partie
Listed on 2026-01-29
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Restaurant/Food Service
Cook & Chef, Hotel Kitchen, Food & Beverage, Catering -
Hospitality / Hotel / Catering
Cook & Chef, Hotel Kitchen, Food & Beverage, Catering
Overview
#Be Limitless We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BE LIMITLESS
Job Description
The Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality, presentation, and consistency in line with Raffles & Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.
Responsibilities- Take full responsibility for a designated kitchen section during preparation and service
- Prepare, cook, and present dishes according to established recipes and luxury presentation standards
- Supervise, train, and motivate Commis and Demi Chef de Partie team members
- Ensure food quality, taste, and consistency meet Raffles & Fairmont expectations
- Maintain strict adherence to HACCP, food safety, and hygiene standards
- Control food costs by minimizing waste and ensuring proper stock handling (FIFO)
- Assist in menu planning, recipe development, and new dish trials when required
- Coordinate with other kitchen sections to ensure smooth service operations
- Ensure cleanliness, organization, and proper maintenance of kitchen equipment
- Follow hotel policies, grooming standards, and health & safety regulations
- Minimum 3–5 years of professional kitchen experience, including at least 1–2 years as Chef de Partie or equivalent
- Experience in a luxury hotel or high-end restaurant is highly preferred
- Culinary diploma or professional kitchen certification required
- Strong knowledge of international cuisine (specialty cuisine is an advantage)
- Proven understanding of HACCP and food safety standards
- Ability to work flexible shifts, including weekends and public holidays
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