Vacancies at Accor

Job Description

You are a creative and talented individual with a proven ability to lead a Culinary team and a commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development will elevate our menus and your leadership inspires and fosters culinary talent.

• Providing direction for day to day Culinary operations
• Meeting daily with the Executive Chef to communicate daily operational challenges & successes
• Leading the daily culinary briefings
• Providing guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback
• Ensuring proper scheduling of weekly and annual vacation for Culinary colleagues in line with business needs.
• Maintaining food cost at the set target.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
• Setting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications
• Monitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and quality
• Completing monthly one-on-ones, probation and annual reviews of kitchen managers as required
• Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed
• Ensuring consistent on-the-job training sessions are completed for all culinary colleagues and leaders
• Liaising daily with F&B leaders and the Culinary team to keep open lines of communication and relay guest feedback
• Partnering with F&B Leaders to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive Chef
• Striving to improve all food preparations, presentations and menu selections
• Striving to achieve and surpass our Reputation Performance Score (RPS) targets including food quality, menu content, variety of menu, and timeliness of service
• Chairing the monthly departmental communication meetings with Culinary colleagues
• Creating food menus for Banquets, In Room Dining, and Restaurant
• Meeting with Storekeepers to ensure quality and par levels are maintained
• Promoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team members
• Utilizing your keen interpersonal and communication skills to lead, influence and encourage others
• Actively sharing your ideas, opinions & suggestions in the weekly Chefs meeting
• Actively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set–ups
• Interacting closely with Banquet section to assist in coordinating event food and meeting with clients
• Continually expanding on our current Food product to lead our colleagues to the next level
• Actively recruiting talent to strengthen our Culinary team’s skill set
• Performing other duties and projects as assigned

Qualifications

• Experience in a senior culinary leadership role for a minimum of 5 years in a comparable property.
• Diploma in Culinary Arts or related field.
• Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service.
• Current on all culinary trends and active in the furthering of his/her or her own culinary development.
• Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals.
• Proven financial planning skills with the ability to analyse data and trends and implement strategies for improvement.

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Job Description

• Consistently offers professional, engaging and friendly service.
• Ensures all work follows safe work practices and procedures.
• Responds immediately to all work requests which concern Health and Safety.
• Responds to guest requests promptly in a professional and courteous manner.
• Operates, maintains and repairs all HV/MV related equipment.
• Ensures the optimum performance of all HV/MV related equipment by effectively following the preventive maintenance and the shift readings programs.
• Evaluates and appropriately responds to equipment usage and energy efficiency.
• Completes all work orders with due diligence.
• Has good knowledge of handling Electrical such as motor controllers, electrical circuits, breakers ACB, MCB and laundry and kitchen equipment’s.
• To repair and maintain all hotel electrical equipment’s and keep proper system functions.
• Read and understand basic Electrical drawing.
• To follow energy conservation program.
• To ensure effective communication within the department and with other operational departments in the hotel during shift.
• To carry out preventive maintenance tasks on all plumbing equipment.
• To be thoroughly familiar with all regulations regarding safety at work and observe these meticulously at all times.
• To observe cleanliness at the place of work and on the job after completion of work.
• To ensure cleanliness of appearance strict personal hygiene and uniform, particularly when working in kitchen areas.
• Adhere with the HACCP procedure when doing intervention in Kitchen.
• To be entirely flexible and adapt to rotate within the different sub sections of the Engineering Department.
• Be able to find faults on kitchen and laundry equipment and troubleshoot.
• Consistently offers professional, engaging and friendly service.

Qualifications

• Strong interpersonal and problem solving abilities.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Proficient in MV/LV repair and maintenance plus basic knowledge of one other building operations skill set.
• Ability to use all general repair tools, read shop drawings and specifications, make rough estimates of required materials.
• 2 to 3 years’ experience in a similar role in a five-star luxury Hotel / Resort is an asset.  
• Able to communicate in English. 
• Working knowledge of kitchen and laundry equipment troubleshooting and repair is an asset