Career Opportunities at Accor

Job Description

• Food Preparation: Assist in the preparation of ingredients, mise en place, and cooking under the guidance of the Chef de Partie.
• Cooking: Execute cooking tasks as assigned, ensuring that dishes are prepared according to the recipes and hotel's quality standards.
• Station Management: Maintain and organize the assigned section of the kitchen, ensuring cleanliness, orderliness, and proper functioning of equipment
• Quality Control: Ensure the quality, taste, and presentation of dishes meet the hotel's standards before they are sent out to customers.
• Safety and Hygiene: Adhere to all food safety and hygiene regulations, including proper handling, storage, and disposal of food items.
• Menu Development: Assist in the development of new menu items, testing recipes, and suggesting improvements.
• Team Collaboration: Work closely with other kitchen staff to ensure smooth and efficient kitchen operations.
• Inventory Management: Assist in the monitoring of food inventory, placing orders, and managing stock levels.
• Training: Train and mentor junior kitchen staff, including Commis Chefs and apprentices.
• Adaptability: Be flexible and able to work in various kitchen sections as needed.

Qualifications

• A Diploma/Certificate in Food and Beverage production
• Minimum 2 years working experience in a similar position
• Good knowledge of HACCP and other procedures in Food Production

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Job Description

• Responsible for assisting in overseeing all aspects of the kitchen and you will be managing and motivating a professional brigade, ensuring that ongoing training and development is offered to all members of the team
• Have solid people management and kitchen management skills are essential along with a stable background
• Be a creative and talented Junior Sous Chef with exceptionally high standards who can assist in leading the team by example and inspire them
• Have the passion and ability to maintain the standards in the kitchen
• Be able to place orders, complete rotas, process invoices for payment
• Cover and Run the Kitchen in the absence of the head Chef
• The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels
• The ability to maintain a cooperative working relationship with fellow employees

Qualifications

• Diploma in Culinary Arts
• Minimum of 2 years in a similar role
• Good knowledge of HACCP and other procedures in Food Production