Company Description
Our mission at Novotel Birmingham Airport is to create memorable moments for our guests, by connecting hearts from arrival to farewell.
A job, a career or a calling - whatever brings you here, we have something for you!
As part of our team you can have:
1. Free night stays in our UK hotels and 50% discount in any Accor Restaurant (T&C Applies)
2. Discounted hotel rates all over the world in Accor Hotels
3. Continuously learn and develop yourself with our Accor Academy
4. Support your wellbeing in your professional and personal lives
5. Grow your experience anywhere. Explore limitless opportunities across 5000 hotels in over 100 countries
6. Participate actively in initiatives to build a more inclusive and sustainable world
7. And many more benefits and perks : Our objective is simple: make you grow and give you the spark to unleash your personality
Job Description
8. Helps provide smooth running services and a high standard of production by managing his/her section.
9. Works autonomously to produce dishes in compliance with cooking instructions,
10. Supervises the commis chefs' work.
11. Is responsible for the organisation, coordination and service for one or more area of the kitchen.
12. Thorough knowledge of the F& B offers provided in the kitchen – Breakfast, Conference offers, Restaurant and bar menu.
13. Leads the team under his/her responsibility and creates a good working atmosphere.
14. Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility.
15. Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation.
16. Trains commis chefs, apprentices and interns to a high standard
17. Is actively involved in meeting the department's targets:
- by following the cooking instructions
- by avoiding waste and loss of food items
- by respecting the procedures and internal audits applicable in the hotel
18. Helps conduct inventories
19. Helps manage stocks of equipment by avoiding breakages
Qualifications
20. A minimum of 12-24 months experience in a supervisory role.
21. Vocational certificate or diploma in professional cuisine
22. Salary £26,769 per annum
23. Experience that demonstrates well established technical know-how
24. Fluent in English
25. Team spirit
26. Sensibility of customer service
27. A thorough and organised approach
28. Concern of the cleanliness and the hygiene
29. Adaptability
30. Leadership
31. Capacity to train and transmit the knowledge
32. Management of the stress
Additional Information
33. Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
34. Respects the instructions and safety guidelines for the equipment used
35. Applies the hotel's security regulations (in case of fire etc)
36. Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)