Jobs at Accor

Job Description

• Supervises, coordinates and participates in the activities in dishwashing, ports and pans washing, silver polishing, kitchen cleaning, garbage and bottle disposal and equipment storage.
• Prepare operating equipment provision budget for glass, silver and chinaware.
• Ensure proper sanitation standards are met through maintenance of local health and sanitation codes
• Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable
• Trains employees in proper handling of machinery and equipment, tableware kitchen utensils, chemicals, etc.
• Coordinates with other Food & Beverage sections regarding needed supplies, preparation and service.
• Inspects performance of the team, condition of machinery and equipment and cleanliness and orderliness of work areas.
• Plans and schedules work of the section taking into consideration such things as work loads and events orders.
• Schedules preventive maintenance work and coordinates with engineering.
• Initiates requisitions, work and maintenance orders, maintenance and sanitation reports.
• Conducts inventory of tableware, kitchenware; and utensils and in coordination with cost control; prepares report.
• Performs duties as may be assigned.
• Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department

Qualifications

• Diploma in Hotel Management
• Minimum 3 years experience in a similar capacity
• Passionate about maintaining a clean and safe working environment
• Great attention to details, administration and knowledge of HACCP, hygiene and safety procedures
• Organized and a great team player

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Job Description

• As our Chef de Partie, you're essential in crafting the Indian cuisine culinary experiences. Your responsibilities include:
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• To supervise the assigned station / section, produce a consistent, high quality product and flexible service
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Responsible for daily cleanliness and maintaining set hygiene standards.

Qualifications

• Diploma in Culinary Arts or related field.
• Minimum 2 year experience in a similar position specializing in Indian cuisine.
• Your knife skills are top-notch, across butchery, seafood, poultry, and dessert preparations.
• You have a keen eye for detail and a commitment to presenting high-quality dishes.
• Your knowledge of kitchen operations is solid, and you're passionate about culinary arts.
• Strong communication skills and the ability to manage conflicts effectively are among your strengths.
• You're capable of thriving in a fast-paced environment and work well with a diverse team.