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 https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
Business Performance Set periodical budget & forecastAnalyze monthly P&L and month-end reports, identify deviation from business plan goalsParticipate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.Operation Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel's policies, standards and municipality requirementsWork with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costingSupervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food costOversee the planning and implementation of effective food promotionsWork closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk throughEnsure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (FSSAI) are adhered to in the departmentMonitor food standards in each Outlet and BanquetEnsure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely mannerMotivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organizationInterview, select and recruit Senior Culinary team membersIdentify and develop team members with potentialConduct performance review with the teamDevelop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the businessPrepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Qualifications
Diploma from a reputable Hospitality Management / Culinary school preferredAdditional certification(s) in Food & Beverage will be an advantageMinimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globallyExcellent reading, writing and oral proficiency in English languageAbility to speak other languages and basic understanding of local languages will be an advantageGood working knowledge of MS Excel, Word, & PowerPoint Additional Information
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
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