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, visit .Do what you love, care for the world, dare to challenge the status quo!
#BELIMITLESS
Job Description
Reporting to the Director of Hotel Operations, you will be working alongside an experienced team, managing kitchen operations for our various dining outlets, Conference & Events, Executive Lounge, and In-Room Dining.
Duties and Responsibilities include (but are not limited to): Ensure smooth and successful running of Kitchen and Stewarding teamHands-on day-to-day management of food service operations for the outlets, room service, Executive Lounge, and banquetingWork in conjunction with Front of House service teams to ensure high quality product and exceptional service to guestsEnsure food standards, preparation, presentation, and cooking techniques are established and monitored to meet set guidelines and requirementsDrive for sustainable practices and lead the hotel food waste programEnsure food cost and expenses are managedDrive innovation in hotel menu creationOngoing support and training with a focus to upskill and develop our internal talent within the Kitchen departmentEnsure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelinesQualifications
To be considered for this position, you must possess the following: Demonstrated experience in a similar role or a multi-outlet dining environmentPrior experience in training and developing the kitchen teamEncourage, support and lead the team to participate in local and national culinary competitionsBe detail-oriented and proactive in your approachAppropriate Trade qualification/sA creative approach to the production and presentation of all things culinaryAbility to build and create menus in line with brand guidelines and outlet identityBe in tune with market trends, ensuring the food offering is considered market leading across all segmentsSound knowledge of food safety, including HACCP standards and proceduresFlexibility to work a rotating roster including weekends and public holidays #J-18808-Ljbffr