Accor: Demi Chef De Partie — Hyderabad, TS, 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 Hyderabad, TS, India, under reference REF121135Z. 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: 1 October 2026
• Brands: IBIS

Responsibilities and work described

• We are seeking a detail-oriented and passionate Demi Chef De Partie to join our culinary team at IBIS Hyderabad HITEC City, India
• In this role, you will work alongside the Chef de Partie to support kitchen operations, maintain food quality standards, and contribute to an innovative and collaborative kitchen environment
• As a Demi Chef De Partie, you will be responsible for preparing dishes according to established recipes, ensuring food safety compliance, and mentoring junior kitchen staff while maintaining the highest standards of professionalism and efficiency
• Support: the Chef de Partie in overseeing kitchen personnel, providing instruction, and developing training programs to enhance team performance and skill development
• Preparation: all food items listed on the daily menu according to established standard recipes, ensuring consistency in portions, taste, and presentation
• Maintenance: rigorous food safety and hygiene standards within your assigned station, including proper storage, handling, and preparation of ingredients
• Research / execution: quality assessments of food production by evaluating taste, appearance, and compliance with food safety protocols; report any concerns to the Chef de Partie immediately
• Quality / delivery: accurate portion control and adherence to established quantities for all food items prepared in your section
• Preparation: and organize all products and ingredients needed for your station in a timely and accurate manner
• Maintenance: meticulous records related to food preparation, cooking, cooking times, and presentation as required by food safety management systems
• Support: the implementation of quality management and food safety management systems within the facility
• Demonstrate attention to cleanliness, sanitation, and health conditions throughout your work station and during all food preparation activities
• Collaboration: with team members to ensure smooth kitchen operations and contribute to a supportive, inclusive work environment
• Fulfill additional responsibilities assigned by management and hotel leadership as needed
• Participate in environmental sustainability initiatives, including waste reduction, proper waste disposal, and energy conservation efforts
• Maintenance: professional appearance and grooming standards in accordance with kitchen hygiene protocols

Essential requirements and candidate background

• Education: High school diploma or equivalent; primary school diploma minimum required
• Minimum 5 years of practical hands-on experience in a professional kitchen environment
• Technical Skills: Proficiency in culinary techniques, food preparation methods, and complex kitchen equipment operation; command of cooking processes and procedures relevant to your assigned section
• Food Safety Knowledge: Demonstrated understanding of food safety management systems, hygiene protocols, and quality control standards
• Skill Set: organizational and time management abilities; analytical skills for quality assessment; ability to work efficiently under pressure
• Communication & Collaboration: interpersonal and communication skills; ability to work effectively as part of a collaborative team and support junior staff development
• Physical Requirements: Ability to stand for extended periods, work in a fast-paced kitchen environment, and tolerate heat and humidity
• Domain Expertise: Technical knowledge of food preparation methods, cooking techniques, portion standardization, and recipe development relevant to your assigned kitchen section

Preferred experience and additional strengths

• Preferred Qualifications: Prior attendance at culinary training courses or seminars in food safety, kitchen management, or specialized cooking techniques; experience with food safety management systems; knowledge of environmental sustainability practices in food service

Location, schedule and contract conditions

• Work arrangement: On-site
• Advertised location: Hyderabad, TS, 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 REF121135Z; 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 REF121135Z.

Compare your qualifications and experience with the essential conditions for the Hyderabad, TS, 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: safety management

Safety-related experience should explain the environment, the hazard or control and the responsibility you held. Refer to documented checks and authorised procedures rather than giving unsupported assurances.

Relevant skills

• safety management
• compliance
• training
• food safety
• culinary operations
• sustainability
• food preparation
• menu planning
• quality control