Accor: Chef De Cuisine - Banquets - Fairmont Agra — Agra, UP, 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 Chef De Cuisine - Banquets - Fairmont Agra in Agra, UP, India, under reference REF111412P. 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: 19 October 2026
• Brands: FAIRMONT

Responsibilities and work described

• The role leads the banquet culinary team, manages large-scale food production, and ensures efficient kitchen operations in line with luxury hotel standards
• Oversee all aspects of banquet kitchen operations, from food preparation through service, maintaining consistency and excellence across all events
• Development: and execute innovative banquet menus tailored to client requirements, dietary preferences, and cultural considerations
• Maintenance: rigorous food quality, safety, and hygiene standards in compliance with international food safety regulations and Fairmont protocols
• Lead, mentor, and develop the banquet culinary team, providing training on techniques, standards, and professional development opportunities
• Management: kitchen budgets, control food costs, and optimise resource allocation without compromising quality
• Coordination: seamlessly with event management, sales, and service teams to ensure flawless event execution and guest satisfaction
• Oversee inventory management, including ordering, stock rotation, and waste minimisation
• Establishment: and maintain relationships with suppliers and vendors, ensuring quality ingredients and reliable service delivery
• Research / execution: regular quality assurance checks and tastings to maintain consistency across all banquet functions
• Quality / delivery: compliance with health, safety, and sanitation regulations, conducting regular audits and staff briefings
• Customise menus and presentations for specific events, accommodating special requests and dietary requirements
• Monitoring: kitchen performance metrics and implement continuous improvement initiatives to enhance operational efficiency

Essential requirements and candidate background

• Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field
• Minimum 6–10 years of culinary experience with significant banquet kitchen exposure
• Knowledge: large-volume food production and international cuisines
• Good understanding of food costing, menu planning, and kitchen operations
• Leadership and team management experience, with the ability to mentor and develop culinary staff
• Certification in Food Safety and Hygiene (HACCP, Level 3 Food Hygiene Certificate, or equivalent) is essential
• Demonstrated expertise in menu development, innovation, and customisation to meet diverse client requirements and dietary preferences
• Knowledge: health, safety, sanitation regulations, and compliance with international food safety standards
• Experience: budget management, cost control, and resource optimisation within a kitchen environment
• Supplier and vendor relationship management skills with negotiation abilities
• Proficiency: kitchen management systems and event planning software is advantageous

Experience and professional background

• Previous experience as Chef de Cuisine, Banquet Chef, Sous Chef, or similar role in a 5-star hotel or luxury hospitality establishment is preferred

Location, schedule and contract conditions

• Work arrangement: On-site
• Advertised location: Agra, UP, India

Benefits mentioned by the employer

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities

Conditions requiring the complete notice

Some passages contain complex or combined conditions that have not been reduced to short eligibility statements here. Read the complete linked notice for those passages, including any alternatives, exceptions or restrictions. The concise facts above should not be treated as the full wording of every condition.

Pay and application dates

A verified salary figure is not established in this article. An online estimate for another Chef De Cuisine - Banquets - Fairmont Agra vacancy is not an offer for reference REF111412P; 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 REF111412P.

Compare your qualifications and experience with the essential conditions for the Agra, UP, 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: quality assurance

For quality assurance, explain the process, controls and records you worked with. A useful example shows how an issue was prevented, investigated or corrected and how the change was checked.

Relevant skills

• quality assurance
• audit
• compliance
• sales
• training
• inventory
• food safety
• culinary operations
• hospitality
• event operations