Company Description

"Why work for Accor?

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

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

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.

Additional Information

Your team and working environment:

• Tight-knit and team oriented.
• Hard-working, engaging and inclusive.
• Attention to detail and hygiene
• Well organised and autonomous

• 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.
• 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.
• 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.
• 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.
• 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.

• Strong understanding of live service and modern plating techniques.
• Teamwork
• Discipline
• Attention to detail
• Hygiene
• Organization
• Autonomy

• 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.