Scope and objectives
The position is responsible for preparing the food, by following the strict standards set by the hotel and regulated by the local authorities. Ensure that all cost control and hygiene regulations are followed.
luring
Our appearance is a statement of who we are. Our personal care must create a professional image at work which is why every team member needs to follow personal hygiene standards all the time.
Main Interactions
internally
– engineering
– Food and drink
– House keeping
– Supervision
Talent and culture
externally
– Guests
– Suppliers
– sellers
Basic Responsibilities
– Food preparation, cooking, quality control, cutting and HACCP
– Keep Not Daily Use (MEP) and prepare ingredients
– Inspect and clean food preparation areas, ensure safe personal hygiene and hygienic food handling practices, HACCP, FIFO/FEFO labeling and practices, hygienic handling and storage of equipment and utensils
– Ensure the highest standards and consistent quality in daily preparation
Learn about new products, recipes and preparation techniques
– You have complete knowledge of all menu items, daily features, and promotions
Familiarize yourself with the use of all electrical and mechanical equipment in the kitchen and take into account safety precautions when dealing with it
Immediately report any hazards, unsafe working conditions or equipment requiring repair or maintenance to your immediate supervisor
Other responsibilities
Effective communication between colleagues to ensure a safe and friendly work environment
– Establishing and maintaining effective working relationships
– Consistently provide professional, friendly and proactive guest service with the support of fellow colleagues
– Actively exchange ideas, opinions and suggestions
Efficiency in preparation and implementation
– Gain culinary knowledge and skills to grow into a demi-chef de partie
Follow the directions in the Fellows handbook
Perform other reasonable duties assigned by the Director
Main complexity/critical issues in the job
– The ability to multitask
Strict adherence to food safety hygiene in food preparation
Consistently deliver a high quality product
Work area cleanliness
– Exercising strict control over food splitting and wastage, thus ensuring overall food profitability
profile account
Knowledge and experience
Necessary basic and local food hygiene certificates
Cooking degree preferred
– Minimum 6 to 12 months in basic cooking mode, preferably with similar operation style
– Knowledge of basic cooking techniques and personal care
– Proficiency in oral English
Competencies
– Hungry to learn and to apply in the process
Technical cooking skills
– Communicate easily / openly
– Reliable, consistent, honest and trustworthy
– Personal hygiene and presentation, clean/tidy
– Ability to work effectively and contribute to a team
Self-motivated and energetic
A caring employer that provides 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.