Company Description

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Job Description
Responsible for the daily operations of their section and in the absence of the Sous, Executive Chef or Junior Sous act as the Kitchen LeaderMonitors food quality and consistency and ensures that the food presented to our guests is of the highest quality standardsTo ensure that there is always a sufficient supply of all food items, through the effective management of PAR levelsPlanning and organizing daily operations needs and ensuring the Highest HACCP standards are followed at all timesProvides functional assistance and direction to the kitchen’s daily operationsEnsure that all standard recipes are followed in the preparation & cooking processPrepares orders to established standards. Ensures that assignments are carried out fast and efficientlyEnsures food portioning, serving, requisitions, and receiving from stores are properly controlled in line with Standard Operating Procedures to minimize wastageControl the food cost and food quality in the kitchenCheck the food items to ensure that the food served is of quality standardsTaste all the food items before placing on the breakfast buffet counter for seasoning and quality controlGuidance of Junior Staff – Commis, Cooks, Part-timers and TraineeTo be courteous and professional when contacting outside companies and suppliers and to maintain good working relationships with all colleagues throughout the HotelStrive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values
Qualifications
Possession of a Professional Certificate in a Culinary-related field is mandatoryA minimum of 5 years of substantive experience in the Food & Beverage industry, specifically in hotel and free-standing restaurant environments, in a comparable position is requiredHolding a WSQ Food Safety certificate is highly advantageousExceptional interpersonal skills with the demonstrated ability to communicate effectively across all levels of the organization are essentialA meticulous attention to detail and an unwavering commitment to service excellence are paramountProven ability to navigate and excel within a multicultural environment is crucialSuperior presentation and persuasion skills are imperativeDemonstrated capacity to work autonomously and exercise sound judgment in a dynamic, fast-paced environment is vital