Jobs at Accor

Job Description

• As a Pastry Chef, you will be responsible for setting up the Pastry and Bakery sections in accordance with Hotel standards; while nurturing and developing a high performing team.

Key responsibilities:

• Oversee Pastry and Bakery sections.
• Develop pastry and bakery recipes in accordance with the brand standards, working closely with the Executive Chef.
• Recruit, train, mentor, and manage a high-performing Pastry team, fostering a culture of excellence, teamwork, and guest satisfaction.
• Monitor food quality and consistency to ensure that the food presented to our guests is of the highest standard.
• Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced by Pastry & Bakery and the guest satisfaction related to these.
• Works within the monthly-set food cost budget, adjust food requisitions and controls wastage.
• Ensure excellent quality throughout the dessert offerings from breakfast, amenities, lunch, snacks, and dinner.
• Assist in determining how food should be presented and create decorative food displays.
• Ensure compliance with food hygiene and health and safety standards.

Qualifications

• Diploma in Culinary Arts or related studies
• Minimum of 2 years’ experience in a similar role in a 4/5* Hotel
• Excellent knowledge on HACCP and other procedures in Food Production
• Creative and keen on details
• Prioritize and organize work assignments and delegate work.
• Motivate and maintain a cohesive team.
• Be a clear thinker, analyze and resolve problems by exercising good judgment.
• Possess professional disposition with good communication and interpersonal skills

go to method of application »

Job Description

As a Sous Chef you will be involved in establishing culinary standards in line with the brand while working closely with the Executive Chef.

• Contribute to developing menus and recipes.
• Assist in recruitment and training of the team in line with the standard operation procedures.
• Assist in ensuring that the outlets provide the highest food quality consistent with cost control and profitability margins.
• Supervision of kitchen team to maintain efficient and effective operations of the department.
• Managing stock in order to minimize waste and maximize quality.
• Assisting in budgetary and expense control as required.
• Monitoring and training the team to follow all applicable laws, especially in regards to food safety and sanitation.
• Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction.
• Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately.
• Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel.

Qualifications

• Diploma in Culinary Arts or related studies
• Previous experience in a similar role in a 4/5* Hotel
• Knowledge on HACCP and other procedures in Food Production
• Creative and attentive to details