Company Description
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor,
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Job Description
* Monitors all duty schedules in the kitchen operation.
* Conducts bi-monthly presentations of new novelties to stay in line with operational trends.
* Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff.
* Evaluates the performance of the assigned team and initiates promotions.
* Responsible for timely kitchen preparations for all meal services and banquet activities in line with stipulated opening hours.
* Frequently tours through all kitchens, stores, and other food production facilities ensuring the highest possible hygiene and maintenance standards.
* Develops food promotions and initiates the appearance of guest chefs if the situation requires.
* Frequently tours the dining outlets and related areas to assure the wellbeing of all guests by maintaining friendly contact.
* Handles guest complaints directly if the situation requires.
* Drives together with the Food & Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar.
* Controls food costs by reviewing and approving all store requisitions and direct purchases, minimizing wastage.
* Ensures the immediate reliever is well informed about all relevant operational issues.
* Directs the development of future Chefs.
* Monitors all food par stocks.
* Drives with the Food & Beverage Manager all menu changes and documents all dishes, issuing presentation information to all parties concerned.
* Ensures that every dish leaving the kitchen is of appropriate portion and well-presented according to the recipes and presentation standards.
* Monitors all goods transfers to other areas.
* Initiates spot checks on expiry dates of all food products.
* Ensures proper handling of all FF&E and operating equipment.
* Stays updated on changing food service trends, including new products and operating equipment.
* Controls and approves all kitchen payroll-related documents prior to submission to accounts.
* Establishes the highest possible hygiene and food safety standards, enforced through local legislation or personal efforts (HACCP Standards).
* Attends all regular department head meetings and conducts at least two monthly meetings with chefs and other key personnel to maintain open communication lines.
* Participates actively to meet/maximize the department’s revenue forecast and exercises constant control of operational costs.
* Familiar with the company’s internal policies and all safety policies.
* Keeps updated on all business activities of equal competitors and changing industrial trends.
* Ensures that emergency exits in the kitchen and all related areas are always clean and free of any obstacles.
* Prepares or supervises the preparation of all menus.
* Participates in activities to protect biological diversity and shares responsibilities to increase environmental knowledge.
* Implements necessary warnings and departmental trainings to save energy inside the facility.
* Implements responsibilities to eliminate and collect waste properly, reducing environmental pollution.
* Ensures safe handling, storage, and use of chemicals in accordance with laws.
* Carries out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
* Carries out all other duties assigned by managers and hotel management not specified in the job description.
Qualifications
Education: At least a high school or vocational diploma.
Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).
Foreign Language: At least intermediate level English.
Courses and Training: Prior attendance in courses and seminars in the related field.
Computer Literacy: Basic computer applications.
Skills: Excellent command of all products and cooking techniques in the related field and responsible for business development. Advanced knowledge of other kitchen sections and processes. Knowledge of local or international cuisine.
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