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
Operation Assign in detail, specific duties to all employees under his/her supervision and instructs them in their workEnsure personal cleanliness and proper deportment of all team membersWork closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastageDiscuss with the Executive Chef and recommends menu price adjustmentsCheck the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic mannerPrevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of foodSuggest new recipe/products which may improve quality of food or lower food costCheck the maintenance of all kitchen equipmentEnsure that all safety, health, security and loss control policies and procedures and Government legislation are adhered toTeam Management Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organizationInterview, select and recruit 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 serviceOther Responsibilities Be well versed in hotel fire & life safety/emergency proceduresApply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Attend all briefings, meetings and trainings as assigned by managementMaintain a high standard of personal appearance and hygiene at all timesPerform other reasonable duties assigned by the assigned by the Managementhim/ Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability Qualifications
Trade qualification (minimum Certificate III Commercial Cookery) with relevant experience in a similar roleDisplayagenuine passion for food andhigh standards in production and presentationA strong understanding of and the ability to maintain food safety standardsExcellent communication and time-managementskillsExcellent leadership skills and the ability to work collaboratively with a team of kitchen staff in a high-pressure environmentDisplayan on-going commitment to learning and self-improvementAdditional requirements Availability to work varied shifts from early mornings to late evenings, including weekends and Public Holidays as per business demands
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