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Accor HQ
Posted
Closed
Kitchen Chef
About the job
Job Description
Commis Chef
Overview of duties
• Contributes to guest satisfaction by:
• preparing "hot" and/or "cold" dishes in line with the supervisor's instructions
• helping deliver the dishes
• respecting the food health and safety standards and procedures
• participating in managing raw materials effectively
Main responsibilities
• • Helps prepare dishes in line with activity and consumption forecasts
• Prepares dishes and/or supervises preparation
• In conjunction with the Head Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc
• In conjunction with the Head Chef and F&B Manager, helps prepare the menus and à la carte choices
• Updates the cooking instructions and ensures they are duly applied
• Ensures respect of the maximum waiting times defined by the brand, checks the presentation, quality and temperature of dishes
Management and administration
• Orders merchandise in compliance with the group's purchasing policy (REGAL), giving priority to orders via ACCORSHOP
• Manages stocks and supplies
• Helps manage headcount to improve "prime cost"
• Respects the productivity ratios as budgeted
• Takes part in inventories
• Contributes to the improvement of costs and ratios while maintaining the high standard of service
Hygiene / Personal safety / Environment
• Ensures that the equipment and appliances are used correctly in line with safety instructions • Ensures the respect and due application of the rules of hygiene (HACCP standards etc) p
• Checks that employees' uniforms are clean and in good condition
• Applies and ensures application of the hotel's security regulations (in case of fire etc)
• Respects and ensures respect of the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)
Work Experience
· Team spirit
· Guest oriented
- Entrepreneur
- Attention to cleanliness and hygiene
- Leadership
- A thorough and organised approach
- Ability to adapt
- Good training and knowledge transfer skills
- Ability to work under pressure
- Responsive
- Creative and innovative
• Vocational certificate or diploma in professional cuisine
• Experience demonstrating accomplished technical know-how
• Experience in team management
• Knowledge of HACCP standards
• Computer literate (Windows environment)
• Fluent in the national language and English
Commis Chef
Overview of duties
• Contributes to guest satisfaction by:
• preparing "hot" and/or "cold" dishes in line with the supervisor's instructions
• helping deliver the dishes
• respecting the food health and safety standards and procedures
• participating in managing raw materials effectively
Main responsibilities
• • Helps prepare dishes in line with activity and consumption forecasts
• Prepares dishes and/or supervises preparation
• In conjunction with the Head Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc
• In conjunction with the Head Chef and F&B Manager, helps prepare the menus and à la carte choices
• Updates the cooking instructions and ensures they are duly applied
• Ensures respect of the maximum waiting times defined by the brand, checks the presentation, quality and temperature of dishes
Management and administration
• Orders merchandise in compliance with the group's purchasing policy (REGAL), giving priority to orders via ACCORSHOP
• Manages stocks and supplies
• Helps manage headcount to improve "prime cost"
• Respects the productivity ratios as budgeted
• Takes part in inventories
• Contributes to the improvement of costs and ratios while maintaining the high standard of service
Hygiene / Personal safety / Environment
• Ensures that the equipment and appliances are used correctly in line with safety instructions • Ensures the respect and due application of the rules of hygiene (HACCP standards etc) p
• Checks that employees' uniforms are clean and in good condition
• Applies and ensures application of the hotel's security regulations (in case of fire etc)
• Respects and ensures respect of the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc)
Work Experience
· Team spirit
· Guest oriented
- Entrepreneur
- Attention to cleanliness and hygiene
- Leadership
- A thorough and organised approach
- Ability to adapt
- Good training and knowledge transfer skills
- Ability to work under pressure
- Responsive
- Creative and innovative
• Vocational certificate or diploma in professional cuisine
• Experience demonstrating accomplished technical know-how
• Experience in team management
• Knowledge of HACCP standards
• Computer literate (Windows environment)
• Fluent in the national language and English
- Department: F&B kitchen F&B-Kitchen