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

We are seeking an experienced and passionate Chef-De-Partie (Asian) to join our culinary team in Gandhinagar, India. In this leadership role, you will oversee a specific section of our Asian kitchen, ensuring exceptional food quality, consistency, and innovation. You will work collaboratively with the Head Chef and kitchen team to deliver outstanding culinary experiences that exceed guest expectations. This position offers an exciting opportunity to showcase your expertise in Asian cuisine while mentoring junior kitchen staff and contributing to our organization's culinary vision.

**Communication and Leadership**

Lead and mentor junior kitchen staff on your assigned section, fostering a supportive and professional work environment
Attend daily shift briefings and actively communicate with supervisors and team members to ensure seamless kitchen operations
Share innovative ideas, suggestions, and best practices during team meetings to continuously improve kitchen performance
Maintain open lines of communication with the culinary team and management to address challenges proactively
Present yourself professionally in full chef's uniform while adhering to all personal hygiene and grooming standards

**Section Management and Food Quality**

Oversee your assigned section with meticulous attention to detail, ensuring all dishes meet our high-quality standards
Prepare and execute Asian cuisine dishes with precision, maintaining consistency in flavor profiles, presentation, and portion sizes
Conduct daily quality checks of all mise en place to ensure freshness and adherence to established standards
Manage food preparation workflows efficiently to meet service demands while maintaining quality
Perform tasks in a timely manner and adapt flexibly to changing business volumes and operational requirements

**Health, Safety, and Sanitation**

Promote and enforce strict health and safety protocols in alignment with organizational food safety programs
Maintain personal knives and tools at the highest standards of cleanliness and functionality
Ensure your section remains clean, organized, and hygienic at all times, adopting a "clean as you go" approach
Assist in deep cleaning activities and maintain compliance with all food safety regulations
Conduct regular inspections of your section to identify and address potential safety concerns

**Stock and Inventory Management**

Manage stock rotation on your section using the FIFO (First In, First Out) system
Ensure accurate requisitions to minimize waste and unnecessary repeat orders
Properly label and store all ingredients and products according to organizational standards
Minimize food wastage and spoilage while maintaining detailed records
Participate in regular stock takes and inventory audits as directed by the Head Chef

**Training and Development**

Actively mentor and train commis and junior chefs assigned to your section
Seek continuous opportunities for professional growth and skill development
Complete all assigned training programs and certifications to stay current with industry best practices
Share knowledge of Asian culinary techniques and ingredient expertise with team members
Support the development of kitchen staff through constructive feedback and hands-on guidance

**Innovation and Customer Focus**

Contribute creative ideas for menu development and Asian cuisine offerings
Analyze guest feedback and preferences to inform culinary decisions
Maintain awareness of food trends and techniques in Asian cuisine to keep our offerings fresh and competitive
Ensure all dishes are prepared and served at appropriate temperatures and with exceptional presentation
Act as an extension of kitchen management to uphold food consistency and quality standards

Qualifications

**Required Qualifications:**

Minimum 3-4 years of professional experience as a Chef-De-Partie or equivalent senior kitchen position in Asian cuisine
Proven expertise in Asian culinary techniques, regional cuisines, and authentic flavor profiles
Strong working knowledge of Asian ingredients, sourcing, and product quality standards
Food Hygiene and Safety certification or equivalent training
Demonstrated leadership and mentoring experience with junior kitchen staff
Excellent knife skills and proficiency with Asian cooking equipment and tools
Strong organizational and time management skills with the ability to work efficiently under pressure
Exceptional attention to detail in food preparation, plating, and presentation
Proficiency in English communication, both written and verbal
Experience in a luxury hotel, fine dining, or high-volume kitchen environment

**Preferred Qualifications:**

Accreditation or formal training from a recognized culinary school with specialization in Asian cuisine
Experience with menu development and recipe creation for Asian dishes
Knowledge of cost control, portion management, and inventory analysis
Familiarity with kitchen management software and food safety documentation systems
Experience working in a multicultural kitchen environment
Certifications in advanced Asian culinary techniques or regional cuisine specializations
Demonstrated ability to innovate while maintaining traditional culinary standards

**Essential Skills:**

Collaborative and supportive team player mentality
Analytical and problem-solving abilities
Resilience and adaptability in fast-paced environments
Customer-focused mindset with commitment to excellence
Transparent and open communication style
Motivational leadership approach
Inclusive and empathetic interpersonal skills

Additional Information

5-6 Years of experience in Asian Cuisine Section.

Chef-De-Partie (Asian)

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