Accor: Demi Chef De Partie — Udaipur, RJ, India

About Accor

Accor operates in hospitality through hotels, restaurants and lifestyle destinations. Its employer material describes a collection of brands with different identities and a common focus on guest experiences. The business therefore brings together the service and operational functions needed to run hospitality venues, rather than offering one uniform hotel product. Its recruitment introduction emphasises opportunities across professions within hotels and other hospitality settings, reflecting the range of work involved in delivering those experiences.

The position and its setting

Accor lists Demi Chef De Partie in Udaipur, RJ, India, under reference REF117679P. The details below separate the work described by the employer from essential conditions, preferred experience and practical preparation advice.

• Employment type: Full-time
• Employer listing date: 2 September 2026
• Brands: AccorHotel

Responsibilities and work described

• We are seeking an enthusiastic and detail-oriented Demi Chef De Partie to join our culinary team in Udaipur, India
• In this pivotal role, you will work alongside our executive chef and kitchen brigade to deliver dining experiences
• As a Demi Chef De Partie, you will take ownership of your assigned station, ensuring consistent quality, precision, and innovation while maintaining the highest standards of food safety and customer satisfaction
• This is an opportunity to grow your culinary expertise in a dynamic, collaborative kitchen environment where your contributions directly impact our guests' experiences
• Coordination: and organize your assigned station's workflow to ensure smooth, efficient service and maintain quality standards throughout each service period
• Preparation: and execute menu components according to established recipes, technical specifications, and the executive chef's standards, ensuring consistency and excellence
• Monitoring: and maintain the quality, freshness, and proper storage of all ingredients and products assigned to your station, adhering strictly to food safety and hygiene protocols
• Management: inventory, track stock levels, and communicate supply needs to maintain optimal ingredient availability while minimizing waste and controlling costs
• Leadership: and support junior kitchen staff at your station, providing guidance, training, and constructive feedback to foster a collaborative and high-performing team environment
• Collaboration: with front-of-house staff to understand guest preferences and dietary requirements, proposing creative solutions to enhance customer satisfaction
• Maintenance: meticulous organization of your workstation, equipment, and tools, ensuring a clean and safe cooking environment at all times
• Research / execution: opening and closing procedures for your station, performing quality checks and reporting any equipment issues or anomalies to management
• Contribution: innovative ideas for menu development, plating techniques, and station improvements while staying current with culinary trends
• Uphold all organizational policies, health codes, and safety regulations, serving as a role model for professional kitchen conduct

Essential requirements and candidate background

• **Required Skills & Competencies:**
• Advanced culinary techniques and food preparation methods
• Proficiency: menu component preparation and quality control
• Knowledge: food safety, hygiene standards, and HACCP principles
• Inventory management and cost control expertise
• Team leadership, coordination, and delegation abilities
• Communication skills in English (both written and verbal)
• Problem-solving and adaptability in fast-paced kitchen environments
• Attention to detail in plating, presentation, and food consistency
• Work efficiently under pressure during service periods
• Customer-focused mindset with commitment to service excellence
• **Required
• **
• Minimum 1-2 years of hands-on experience in upscale or fine dining kitchen operations
• Demonstrated experience managing a specific kitchen station
• Track record of training and mentoring junior culinary staff
• **Required Education & Certifications:**
• Culinary school diploma, CAP (Certificat d'Aptitude Professionnelle), or equivalent hospitality qualification
• HACCP (Hazard Analysis and Critical Control Points) certification
• Food safety and hygiene certification

Preferred experience and additional strengths

• **Preferred Qualifications:**

Language and communication requirements

• Additional language proficiency beyond English

Location, schedule and contract conditions

• Work arrangement: On-site
• Advertised location: Udaipur, RJ, India

Pay and application dates

A verified salary figure is not established in this article. An online estimate for another Demi Chef De Partie vacancy is not an offer for reference REF117679P; use the employer’s own pay disclosure and recruitment communication.

A closing date is not confirmed in this article. Check the current employer page before submitting: an undated posting can change or be withdrawn.

How to apply to Accor

Applications follow the official employer page linked below.

Open the official Accor posting below and match the title and reference REF117679P.

Compare your qualifications and experience with the essential conditions for the Udaipur, RJ, India position, then read the preferred criteria separately.

Prepare an accurate CV and the supporting items requested in that employer’s application. Provide only information and documents you are authorised to share.

Use the employer’s application option, complete the required fields and review the submission. Retain the acknowledgement when one is provided. Job Alerts World does not receive the application.

Practical preparation: inventory

Inventory experience should identify the stock context and the activities you handled: records, counts, reconciliation, planning or issue resolution. Explain how differences were investigated and checked.

Relevant skills

• training
• inventory
• food safety
• culinary operations
• food preparation
• menu planning
• kitchen operations
• quality control
• hospitality