Chef de Partie, Mimi Kakushi
Most applications go out cold — see where you stand first. No sign-up to start.
Don't just apply. Show up ready.
Olive works from this exact posting — no sign-up to start.
At a glance
Job overview
Accor Hotels is hiring a Chef de Partie, Mimi Kakushi. Under the guidance of the Chef de Cuisine, the Chef de Partie coordinates and supervises all aspects of culinary food production, ensuring high‑quality dishes, adherence to safety standards, cost control, staff training, and effective communication within the kitchen to maintain consistent service.
Key focus areas include Manage a specific kitchen section ensuring efficient operations and high‑quality food production, Prepare and cook dishes according to established recipes, maintaining consistency and presentation, and Monitor inventory levels, order supplies, and manage food costs within budgetary guidelines.
Important skills include Food Production, Food and Beverage Operations, Quality Control, Consistency, Kitchen Management, and Recipe Adherence.
Skills & qualifications
Skills
Full job description
JOB OVERVIEW:
Under the general guidance of the Chef de Cuisine, the Chef de Partie is responsible for coordinating, supervising and directing all aspects of the Culinary department food production, while maintaining profitable Food and Beverage operations and high-quality products and service levels. He/she is expected to maintain the Culinary department’s standards, systems, and operational procedures to ensure quality, consistency and integrity of the products according to restaurant specifications.
YOUR KEY RESPONSIBILITIES:
- Manage a specific section of the kitchen, ensuring efficient operations and high-quality food production.
- Prepare and cook dishes according to established recipes and standards, maintaining consistency and presentation.
- Monitor inventory levels, order supplies as needed, and manage food costs to maintain budgetary guidelines.
- Ensure adherence to food safety and sanitation standards, maintaining a clean and organized kitchen.
- Supervise and train kitchen staff, fostering a collaborative and productive work environment.
- Maintain communication with other kitchen staff to ensure timely and accurate delivery of orders.
- Handle guest feedback and concerns regarding food quality or service, addressing issues promptly.
- Oversee the preparation and presentation of dishes, ensuring consistency and high-quality standards.
- Participate in staff evaluations, providing constructive feedback to encourage professional growth.
- Manage kitchen equipment and ensure proper maintenance and cleanliness.
- Implement and enforce health and safety regulations, conducting regular inspections to identify and rectify potential hazards.
- We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.
All your information will be kept confidential according to EEO guidelines.
You've read the whole posting — now see how you match it.