Accor: Demi Chef de Partie — Mumbai, MH, 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 Mumbai, MH, India, under reference REF114057G. 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: 5 August 2026
• Brands: FAIRMONT

Responsibilities and work described

• Prime Function:
• Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards
• Quality / delivery: that all HACCP procedures are followed and clear records are maintained at all the times
• Any matter which may effect the interests of hotel should be brought to the attention of the Management
• Kitchen Planning:
• Plan and coordinate the activities of the team to ensure operative effectiveness
• Follow guidelines laid by the Director of culinary on menu plan and design in consultation with the Sous Chef and Chef De partie
• Quality / delivery: stock levels are maintained by calculating inventory, ordering and retrieving supplies
• Estimate daily and weekly requirements as per the process laid
• People Management:
• Delivery: effective support to the team to enable them to provide a range of effective and efficient services
• Quality / delivery: that the team has been trained for all safety provisions
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork
• Financial Management:
• Monitoring: the operations of the department to ensure that the food wastage is minimized
• Identify optimal, cost effective use of the resources and educate the team on the same

Eligibility details to check

See the employer’s role-specific qualification criteria. Entry Level. Read the complete employer description for the essential conditions. A related skill or an employer’s general seniority label is not enough, by itself, to establish eligibility.

Location, schedule and contract conditions

• Work arrangement: On-site
• Advertised location: Mumbai, MH, 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 REF114057G; 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 REF114057G.

Compare your qualifications and experience with the essential conditions for the Mumbai, MH, 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

• inventory
• culinary operations
• menu planning
• kitchen operations