Chef de Partie

1d1 day ago

Accor

Sharm el-Sheikh, EG · Full-time · EGP 120,000 – EGP 240,000

About this role

As a Chef de Partie at Accor you will manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully. You execute advanced culinary techniques with precision and consistency while maintaining signature style.

Daily work includes organizing food inventory, receiving deliveries, checking quality, and maintaining proper storage procedures. You coordinate timing and preparation so dishes reach service at the right moment and monitor food costs and portion control.

You lead, train, and support Commis Chefs and Demi Chefs de Partie, providing constructive feedback and fostering continuous improvement. Collaboration with the Head Chef and kitchen team drives creative menu development and new dish trials.

Strict adherence to food safety, hygiene, and health regulations is required alongside a clean, organized, and safe work environment. Effective communication with front-of-house staff ensures exceptional guest experiences and operational efficiency.

Requirements

Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef de Partie or similar supervisory role
Advanced culinary knowledge and technical expertise in food preparation, cooking techniques, and presentation
Proven leadership and mentoring experience with the ability to train and motivate junior kitchen staff
Strong organizational and time management skills with the ability to manage multiple tasks in a fast-paced environment
Excellent attention to detail and commitment to maintaining consistent food quality standards
Proficiency in food safety and health regulations compliance
Experience with food cost management and inventory control
Flexibility to work weekday and weekend shifts, including evenings

Responsibilities

Manage and oversee your assigned station, ensuring all dishes are prepared to the highest quality standards and presented beautifully
Lead, train, and support Commis Chefs and Demi Chefs de Partie, providing constructive feedback and fostering a culture of continuous improvement
Execute advanced culinary techniques with precision and consistency, maintaining our signature style and standards
Organize and manage food inventory for your station, including receiving deliveries, checking quality, and maintaining proper storage procedures
Collaborate with the Head Chef and kitchen team to develop creative menu items and trial new dishes that align with our culinary vision
Ensure all food safety, hygiene, and health regulations are strictly adhered to within your station
Monitor food costs and portion control to optimize efficiency without compromising quality
Coordinate timing and preparation to ensure dishes are ready for service at the right moment