تفاصيل الوظيفة
Company Description We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description
- Prepare the daily mis-en-place and food production in different sections of the main kitchen.
- Coordinate daily tasks with the Sous Chef or Director of Culinary.
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions.
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
- Consult and check on daily requirements, functions and last minute events.
- Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.
- Ability to interact positively with management, co-workers, members, and the public to promote a team effort and maintain a positive and professional approach.
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
- Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
- Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals.
- 1-2 years hotel experience in a similar role.
- Excellent leadership & supervisory skills with a “hands-on” approach.
- Strong communication skill and attention to detail.
- Working understanding of food safety standards and HACCP.
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