From the employer's hiring system · Verified employer
Demi Chef de Partie
AccorHotel
Job at a glance
- Employer
- AccorHotel
- Position
- Demi Chef de Partie
- Location
- Nairobi, Kenya
- Job type
- Full-time
- Salary
- Not stated in the advert
- Application deadline
- Open until filled (listed until 31 October 2026)
- Posted on VacancyKE
- 13 October 2026
VacancyKE summary
AccorHotel is hiring a Demi Chef de Partie in Nairobi. You will supervise kitchen staff, manage mise en place, and ensure food quality and hygiene standards are met.
What stands out about this opportunity
- Includes supervisory responsibilities
- Based in Nairobi
- Fast-paced kitchen environment
Key responsibilities
- Supervise and train kitchen staff on daily duties and procedures.
- Prepare breakfast, lunch, and dinner mise en place as required.
- Check fridge stock and liaise with the butcher for meat requisitions.
- Produce dishes according to recipes, photos, and set standards.
- Ensure working areas are clean, sanitized, and equipment is maintained.
- Control wastage and spoilage, reporting non-conformance immediately.
- Replace Chef de Cuisine or Sous Chef when absent.
- Adhere to hygiene, safety codes, and occupational health regulations.
Who should apply?
This role suits an experienced chef who can supervise teams, work under pressure, and maintain strict hygiene and safety standards in a busy kitchen.
Key requirements
- Work under pressure
- Teamwork ability
- Kitchen supervision skills
- Hygiene compliance
What you should know
- The role requires adherence to FIFO systems for storage.
- You must maintain high personal hygiene and grooming standards.
- Applications are submitted via the AccorHotel recruitment portal.
How to apply
- Apply online at jobs.smartrecruiters.com/AccorHotel
Official source: From the employer's hiring system · jobs.smartrecruiters.com. VacancyKE never charges job seekers.
Original employer advertisement
Published by AccorHotel on jobs.smartrecruiters.com. Shown for reference; the employer’s version is the official one.
The employer’s advert
Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. The holder of this position may, at any time, be called to perform any other cognate duties at the request of management.
• May be called upon to replace the Chef de Cuisine/ Sous Chef when absent.
• Help with the breakfast/ lunch/ dinner Mise en Place as per outlet requirements
• Check the clearing of Mise en Place and store all left over in the refrigerator (FIFO system).
• Liaise with the butcher on the amount of meat required for the day
• Check the fridge and thereafter informs the Chef and the requisition for the day
• Verify if the food from the previous ‘set up’ can still be used by tasting them if necessary
• Keep your working place tidy, clean and sanitized.
• Ensures optimization of products and preparations produced in his section.
• May be asked to assist Chef de Cuisine/ Sous Chef in the elaboration/ production of recipes and costing for all dishes and preparations served in the outlet, and ensure that they are accurate and updated.
• Ensures that wastage and spoilage is controlled in the section. Immediately reports any non-conformance to Chef de Cuisine/ Sous Chef
• After cooking each dish, working area must be kept clean.
• Cover all dishes and unused Mise en Place with foil or film paper before entering the cold room to avoid bacteria and ensures proper labelling is done with production date
• Help the Chef when asked to do so.
• Supervise and train all kitchen staff in their daily duties.
• Ensures that hotel discipline standards are adhered to at all time by section team members.
• Ensures that section is covered with sufficient staffing at all necessary time.
• Ensures that all section team members follow kitchen P&Ps and SOPs and respect hotel procedures.
• At the end of shift ensure the equipment used is cleaned and in good working condition and also that the Kitchen is generally clean and reports any malfunction to the Chef’s office before departing.
• Help other cook in any other outlet when asked to do so.
• Delegates responsibilities to staff and ensures tasks are completed.
• Ensure completion of Mise en Place before service.
• Assists in the preparation and/or prepare food items as per order given by Executive Chef, Chef de Cuisine or any of their representatives to fulfil guest request.
• Produce dishes as per recipes, photos and set standards as per fiche technique.
• Ensures that all food production processes respects at all times the hygiene standards in force in the resort
• Maintain a safe work environment. Report and/or rectify safety hazards.
• Adhere to Occupational Safety and Health Act, local health and safety codes, and company safety and security policy
• Promote energy efficiency and environment friendly actions
• Maintains highest levels of personal hygiene and grooming at all times, as per standard.
• Participate in trainings as and when required by management
Perform any other duties as may be assigned by the Management
Your experience and skills include:
Ability to work well under pressure in a fast paced environment
Ability to work cohesively and collectively as part of a team
Add diplomas/certifications required if needed
• May be called upon to replace the Chef de Cuisine/ Sous Chef when absent.
• Help with the breakfast/ lunch/ dinner Mise en Place as per outlet requirements
• Check the clearing of Mise en Place and store all left over in the refrigerator (FIFO system).
• Liaise with the butcher on the amount of meat required for the day
• Check the fridge and thereafter informs the Chef and the requisition for the day
• Verify if the food from the previous ‘set up’ can still be used by tasting them if necessary
• Keep your working place tidy, clean and sanitized.
• Ensures optimization of products and preparations produced in his section.
• May be asked to assist Chef de Cuisine/ Sous Chef in the elaboration/ production of recipes and costing for all dishes and preparations served in the outlet, and ensure that they are accurate and updated.
• Ensures that wastage and spoilage is controlled in the section. Immediately reports any non-conformance to Chef de Cuisine/ Sous Chef
• After cooking each dish, working area must be kept clean.
• Cover all dishes and unused Mise en Place with foil or film paper before entering the cold room to avoid bacteria and ensures proper labelling is done with production date
• Help the Chef when asked to do so.
• Supervise and train all kitchen staff in their daily duties.
• Ensures that hotel discipline standards are adhered to at all time by section team members.
• Ensures that section is covered with sufficient staffing at all necessary time.
• Ensures that all section team members follow kitchen P&Ps and SOPs and respect hotel procedures.
• At the end of shift ensure the equipment used is cleaned and in good working condition and also that the Kitchen is generally clean and reports any malfunction to the Chef’s office before departing.
• Help other cook in any other outlet when asked to do so.
• Delegates responsibilities to staff and ensures tasks are completed.
• Ensure completion of Mise en Place before service.
• Assists in the preparation and/or prepare food items as per order given by Executive Chef, Chef de Cuisine or any of their representatives to fulfil guest request.
• Produce dishes as per recipes, photos and set standards as per fiche technique.
• Ensures that all food production processes respects at all times the hygiene standards in force in the resort
• Maintain a safe work environment. Report and/or rectify safety hazards.
• Adhere to Occupational Safety and Health Act, local health and safety codes, and company safety and security policy
• Promote energy efficiency and environment friendly actions
• Maintains highest levels of personal hygiene and grooming at all times, as per standard.
• Participate in trainings as and when required by management
Perform any other duties as may be assigned by the Management
Your experience and skills include:
Ability to work well under pressure in a fast paced environment
Ability to work cohesively and collectively as part of a team
Add diplomas/certifications required if needed