Jobs at Accor

This position exists to the incumbent is responsible for under the general guidance and supervision of the Executive Chef, assists in directing and controlling the whole food production in a manner that ensures the highest level of food quality, sanitation in food service and departmental profitability.

Specific Duties

• Assumes the responsibilities of the Executive Sous Chef in his absence.
• Informs on a daily basis the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef’s action.
• Attends daily briefing meeting with Executive Chef and other kitchen employees
• Assists the Executive Chef in monitoring food service procedures.
• Trains service employee about different food items on the menu or buffet.
• Under the guidance of the Executive Chef assists in conducting formal on-the-job training sessions for kitchen employees.

Qualifications

• Culinary Arts Degree  from Utalii College or equivalent institute
• 2 year Experience as Chef in a restaurant or food service place.
• Experience of controlling cost and inventory.
• Experience in food safety and sanitation.

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Job Description

• The Pastry Demi Chef is responsible for preparing a wide range of high-quality pastries, desserts, breads, and other baked goods for the hotel's restaurants, events, and room service.

Specific Responsibilities

• Has to make sure that standard recipes and plating guides are followed at all times
• Organizes and controls daily “mise en place” and takes care of the food orders for Her/his section
• Supervise junior pastry staff, guiding them in the correct preparation and presentation techniques.
• Train and mentor new pastry team members, ensuring adherence to hotel standards and recipes.
• Assist the Executive Pastry Chef in managing the pastry section’s daily operations.
• Checks personally the quality of received food products
• Has to provide the Exec. Chef with recipes and costing as per the requirement
• Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items send to the Outlets are well explained
• Is aware of the daily hotel activities and has product knowledge of all the hotel facilities
• Assists in development and implementing standards, Recipes, Portion size and costing.
• Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef.
• Assists the Executive Chef in monitoring food service procedures.
• Trains service employee about different food items on the menu or buffet.
• Under the guidance of the Executive Chef assists in conducting

Qualifications

• College or higher education diploma- Diploma in Pastry Arts
• 2 year Experience as a pastry chef in a restaurant or food service place.
• Some experience of controlling inventory.