Chef De Partie - Indian

Company Description Accor is a global hospitality leader with more than 290,000 team members focused on creating memorable experiences and placing people at the center of its operations. With 45 hotel brands and 5,600 properties worldwide, Accor offers opportunities across luxury, premium, midscale, and economy segments, as well as residences and full-service resorts. The group is committed to reimagining hospitality through innovative services, diverse brand experiences, and a strong focus on guest satisfaction. Accor strives to make a positive impact locally and globally, ensuring that hospitality benefits communities and guests alike. Team members are encouraged to grow, achieve beyond limits, and contribute to a culture of service and excellence.
Role Description The Chef De Partie – Indian will be responsible for preparing and cooking high-quality Indian dishes, ensuring consistency in taste, presentation, and portioning in line with Accor standards. Day-to-day tasks include planning and organizing section mise en place, supervising junior kitchen team members, and coordinating with colleagues to maintain smooth kitchen operations. The role involves monitoring food safety and hygiene practices, managing stock and minimizing wastage, and supporting menu development with authentic and innovative Indian recipes. The Chef De Partie will collaborate with the culinary and service teams to meet guest expectations, respond to special dietary requirements, and uphold brand standards. This is a full-time, on-site role based in Lucknow.
Qualifications
Strong food preparation and cooking abilities with proven culinary skills in Indian cuisine.
Sound knowledge of hygiene, food safety standards, and kitchen cleanliness practices.
Effective communication skills for coordinating with kitchen and service teams.
Experience in a professional hotel or restaurant kitchen, preferably in a similar position.
Ability to work under pressure, manage time efficiently, and handle multiple orders.
Relevant culinary education or certification in hotel management or culinary arts is an advantage.
Capability to train and guide junior team members and promote a respectful, inclusive workplace.
Flexibility to work shifts, weekends, and holidays as required in hospitality operations.

Work arrangement
No