What it is for you:
– The employee benefits card offers discounted rates at Accor around the world
Learning programs through our academies
– An opportunity to develop your talent and grow within your real estate and around the world!
– Ability to make a difference through CSR activities, such as Planet 21
To assist the Executive Chef/Sous Chef in planning, implementing, organizing and coordinating the smooth and efficient operation of the kitchen on a daily basis.
– To read the report on the kitchen and take immediate action on it from the Executive Chef / Executive Sous Chef.
Participation in all kitchen food production areas, in order to maintain Fairmont’s high quality standards.
Manages and regulates all aspects of food production in accordance with the highest professional standards and in accordance with standard operating procedures issued by the Executive Chef.
Also responsible for proper sanitation in production areas, proper warehousing, proper warehousing, coordination within the department, work and holiday schedules, food sales programme, quality control, production cost calculations along with the cost controller.
Acts on issues and concerns in his area of competence promptly.
Ensure that the reputation and image of the F&B outlets for the operation is maintained and improved at all times.
– Shows at any time maximum creativity in sales programmers, flexibility in customer demands and ability to adapt to the market.
Formulates clear statements of objectives in order to maintain an excellent reputation in the eyes of the public, owner, guests and employees.
Develops realistic business plans aimed at introducing new culinary features to all outlets of the operation.
What will you do:
Responsible for appropriate briefing of hotel service staff regarding specials, specials, seasonal offers and promotions.
Assists Executive Chef in planning sales programs for hotel outlets, banquets and conference center.
Plan and execute menus as mandated by the Executive Chef and implement those that follow the standard operating procedures of the kitchen.
Ensure proper scheduling of staff as per the expected workload and depending on hotel occupancy. =
Ensure appropriate regular training with chefs and outlet staff with a view to maintaining and improving food production standards at all times.
Ensure proper handling of equipment, and prevents loss and damage to assets and merchandise.
Ensures and enforces the highest standards of sanitation and hygiene through daily walks through the outlets.
– He is responsible for the appropriate cost of all food.
Daily report in the log submitted to the Executive Chef of potential cases requiring personal address by the Executive Chef.
Oversees proper receiving procedures as well as proper storage of food and raw materials.
– Accompanying the Executive Chef on market visits in order to ensure the appropriate selection and purchase of food and to identify its availability.
– Attend daily kitchen briefing.
Replaces CEO Su-Chef during his absence.
Verifies and controls orders from the store when delegated to it.
Participates in banquet facilities/catering as necessary.
The Executive Chef assists in overseeing the function of all kitchen, utility and cost staff to ensure maximum profit for the Food and Beverage division.
A caring employer offering respect, training and career development to our employees. Attractive employer offering over 100 careers across five continents.
We are much more than a global leader. We are 250,000 hoteliers and have the same passion for welcoming. We take care of millions of guests at our 4,300 addresses and on our digital platforms. As operator, franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energies in making “Feel Welcome” resonate as the best hotel promise.
From luxury to economy and in every corner of the world, more than 20 AccorHotels brands meet all the needs of business and leisure travelers looking for comfort, attention and quality service.