Job Description

Company Description
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

We are seeking a talented and passionate Chef de Partie to join our culinary team in Novotel Chennai Chamiers Road, India. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring high-quality food preparation, and maintaining excellent standards of hygiene and efficiency.

• Manage and operate a designated section of the kitchen, such as sauces, garnishes, or meat preparation
• Prepare, cook, and present dishes according to menu specifications and quality standards
• Collaborate with the sous chef and other chefs de partie to ensure smooth kitchen operations
• Train and supervise junior kitchen staff, including commis chefs and kitchen assistants
• Maintain a clean and organized workstation, adhering to food safety and hygiene regulations
• Assist in menu planning and development, contributing creative ideas for new dishes
• Monitor and control food costs, minimizing waste and optimizing ingredient usage
• Ensure timely preparation and delivery of dishes during service periods
• Participate in inventory management and stock rotation
• Adapt to changing priorities and handle multiple tasks efficiently in a fast-paced environment
• Contribute to a positive and collaborative kitchen atmosphere

• Minimum of 1 year experience as a Chef de Partie in a professional kitchen setting
• Culinary degree or equivalent certification from a recognized institution
• Demonstrated passion for culinary excellence and attention to detail
• Strong knowledge of various cuisines, cooking techniques, and food trends
• Proficiency in menu planning, portion control, and food cost management
• Excellent leadership, interpersonal, and communication skills
• Ability to work effectively in a team-oriented, high-pressure environment
• Strong organizational skills and ability to multitask efficiently
• Thorough understanding of food safety regulations and HACCP principles
• Proven ability to take initiative and drive results in a hands-on manner
• Flexibility to work various shifts, including weekends and holidays
• Physical stamina to stand for extended periods and lift heavy items as required
• Proficiency in English; knowledge of local languages is a plus