Company Description
Accor hotels and resorts
Job Description
* Ensure that all outlet kitchens adhere to company and hotel policies, procedures, and minimum standards.
* Ensure that each outlet chef prepares and updates the relevant section of the departmental operations manuals.
* Monitor food standards in each outlet and banquet, working with the outlet chef to take corrective action where appropriate.
* Keep the outlet chefs up to date with seasonally available meats, fish, and produce in the local market.
* Be flexible in scheduling to open or close the operation frequently.
* Continuously search for new products on the market, frequently visiting the local market with the purchasing manager and outlet chefs.
* Ensure that recipes and plate specifications are entered into the computer properly, and that the recipe bank is always up to date.
Qualifications
* Diploma or Degree preferably in hospitality or a related field.
* Minimum of 5 years in the industry, including at least 5 years as Executive Chef.
* Experience in a similar size/style of hotel (5* resort/business).
* Familiarity with Micros/Opera system for F&B Kitchen.
* Minimum experience/knowledge of catering service.
* Familiarity with LCAH processes or loyalty programs.
* Ability to manage guest experience and understand how to use reporting systems such as RPS.
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