Company Description
Why work for Accor?
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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
https://careers.accor.com/ .
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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 team
Hands-on day-to-day management of food service operations for the outlets, room service, Executive Lounge, and banqueting
Work in conjunction with Front of House service teams to ensure high quality product and exceptional service to guests
Ensure food standards, preparation, presentation, and cooking techniques are established and monitored to meet set guidelines and requirements
Drive for sustainable practices and lead the hotel food waste program
Ensure food cost and expenses are managed
Drive innovation in hotel menu creation
Ongoing support and training with a focus to upskill and develop our internal talent within the Kitchen department
Ensure the highest standard of hygiene is practiced and maintained to meet Health & Safety regulations and HACCP food preparation guidelines
Qualifications
To be considered for this position, you must possess the following:
Demonstrated experience in a similar role or a multi-outlet dining environment
Prior experience in training and developing the kitchen team
Encourage, support and lead the team to participate in local and national culinary competitions
Be detail-oriented and proactive in your approach
Appropriate Trade qualification/s
A creative approach to the production and presentation of all things culinary
Ability to build and create menus in line with brand guidelines and outlet identity
Be in tune with market trends, ensuring the food offering is considered market leading across all segments
Sound knowledge of food safety, including HACCP standards and procedures
Flexibility to work a rotating roster including weekends and public holidays
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