Chef (m/f)

What exactly does my mission involve?

  • Prepare "hot" and/or "cold" dishes in line with the concept procedures and the supervisor's instructions
  • Help to deliver the dishes
  • Respect the food health and safety standards and procedures
  • Contribute to the appropriate management of raw materials
  • Contribute to guest satisfaction through the quality of his/her work

This profession exists…
In Group hotels all over the world

Team spirit
An organised and thorough approach
Manually skilled
Speed and efficiency
Adaptability and good listening skills
Attention to detail and quality
Good observational skills
Adapt to a variety of tasks and the rhythm of activity

Professional technique / Production
Create and present the dishes in line with technical guidelines and the supervisor's instructions
Adapt work to fluctuations in volume of guests, to special events and particular guests
Help to receive deliveries and tidy food items according to the storage guidelines
Guarantee the high standard of the dishes prepared

Management and Administration
Follow the technical guidelines and preparation processes to the letter, avoiding all waste
Manage inventories and orders for food products, adapting stocks to variations in consumption
Manage kitchen appliances
Be in charge of calculating cooking ratios

Hygiene / Personal safety / Environment
Ensure that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
Respect the instructions and safety guidelines for the equipment used
Applies the hotel's security regulations

Vocational culinary training
First culinary experience (with knowledge of culinary basics)
National Language

Chef de partie
Head Chef
A Group hotel of a different brand or with higher capacity
International mobility

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