Company Description
Why work for Accor?
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 https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
Responsibilities and essential job functions include but are not limited to the following:
To be cost conscious and to maintain an acceptable cost of foodMaintenance of highest sanitation and hygienic standardsGeneral Comply with the Company's Corporate Accor ethics .Familiarize yourself with the company values and model desired behavioursPerform tasks as directed by the Manager in pursuit of the achievement of business goalsSpecial Prepares Yield test of all items used in butcher shop and forward it to Executive ChefCheck daily menus and function sheets to determine kind and quantity of food to prepare and plans well ahead as to determine needs in future.Building up a professional team of butchersDuties Informs on a daily basis the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef's actionAttends daily briefing meeting with Executive Chef and other kitchen HeartistsChecks on taste, consistently and quantity of all prepared food items, ensure there in no over productionAssists the Executive Chef in the production, preparation and presentation of all food Items to ensure highest food quality at all times.Assists in development and implementing standards, Recipes, Portion size and costingAssists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef.Under the guidance of the Executive Sous Chef assists in conducting formal on-the-job training sessions for kitchen Heartists.Controls movement of unauthorized person in the kitchenCheck punctuality and attendance off all Heartists.Ensures proper storage of all raw materials and food items, and makes sure no spoilt materials are kept.Check all dry storerooms requisitions and makes sure, no over ordering was done. Keeps an eye on the products as to never get shortage especially before public holiday or busy seasonChecks and taste all buffet, displays and banqueting set-ups in accordance to the Executive Chef's specification and takes action if he sees discrepancies immediatelyDuring peak hours i.e. lunch and dinner, Chef de Partie is to be stationed at the outlet kitchen or Buffet to ensure the food is served according to the Executive Chef's specification.Performs related duties and special projects as assignedPeople Management Maintain a climate of trust and team spirit though out the operationGive special attention to staff welfare and social activitiesAll staff in proper uniforms with nametags and correct groomingLeadership Providing excellent self-discipline, gains respect from all and inspires good team workLeading by exampleStaff to be kept at a constant high level of motivationGuest Satisfaction To attain and follow up on any guest complaintsGuest suggestions have to be listened to and brought to the Executive Chef's attentionFire, Life, Health and Security Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the sameFamiliarize yourself with emergency and evacuation proceduresCodicil The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting company and guests needs is required by all Heartists.This job description will be reviewed from time to time and may be subject to amendments by Movenpick Hotel Qualifications
Education Senior High School, Hotel School or Tourism Academy.Experience Held Demi Chef Position, minimum of 2 years and had previous experience, in reputable establishment of a minimum 8 years.Other Good communication skills in English (oral and writing).
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