Job Opportunities at Accor Group

About The Job

What you will be doing:

• As a Chef De Cuisine, you will be responsible for overseeing all aspects of our hot kitchen operations, including menu planning, food preparation, cooking, and staff management.
• You will be expected to bring creativity, innovation, and leadership to our kitchen to deliver exceptional culinary experiences to our guests.

Responsibilities:

• Ensure only the highest quality of food is provided for our guests through consistency, taste and presentation of all dishes.
• Completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary hot kitchen and related areas.
• Maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards.
• Develop and implement innovative and seasonal menus that align with the hotel's concept and target market. 
• Supervise and manage the kitchen team, including scheduling, training, and performance evaluations. Foster a positive and collaborative work environment, and promote teamwork and professional development among staff.
• Ensure compliance with all local health and safety regulations, including proper food handling, storage, and sanitation practices. Maintain a clean and organized kitchen environment at all times.

Qualifications
Your Skills and Experience include:

• Bachelor’s Degree, or any related Culinary degree.
• Minimum of 15 years of industry and culinary management experience.
• Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills
• Efficiency in using Microsoft word, excel and outlook

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About The Job

Job Description
What you will be doing:

• Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and maintained at that level. 
• Work with the kitchen team and take corrective action where appropriate if standards are not met.
• Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way.
• Collate, photograph and cost all recipes.  Ensure they are followed accurately, and to the Hotel standards. Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the front of house team to meet food and beverage operational objectives.

Qualifications
Your Skills and Experience include:

• Minimum of 10 years experience in kitchen operations in a hotel.
• Ability to demonstrate creativity and flair in menu and meal design.
• Excellent leadership skills to maintain a cohesive kitchen team.
• Must have very good organisational, communication and time management skills.
• Must have an eye for detail to achieve operational excellence
• Must have full knowledge of food safety and train the kitchen team to adhere to the standards.

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About The Job 

Job Description
What you will be doing:

• Supervision of kitchen in the absence of the senior chef.  Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Lead team members by setting a positive example.  
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of apprentices in the preparation and production of food as required.
• Prepares and ensures availability of mis en place as required.
• Keep all working areas clean and tidy.  
• Ensure all equipment are maintained, serviced and cleaned.
• Report any problems to the Executive Chef / Sous Chef.

Qualifications
Your Skills and Experience include:

• Minimum 5 years' experience in Kitchen operations in a 4 or 5 star hotel environment.
• must have good knowledge of local and international dishes.
• Excellent communication, interpersonal and time management skills
• A friendly and positive can-do attitude
• Excellent grooming and presentation standards
• Ability to carry out assigned tasks in the absence of Chef De Partie and advise kitchen team to do same.

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About The Job

Job Description
What you will be doing:

• Leading and Managing the Stewarding team in all aspects of the stewarding operations of the hotel.
• Maintaining and monitoring the cleanliness and safety of all kitchen operations.
• Ensure all maintenance needs of the stewarding are reported and followed up for desired results.
• Coordinate with kitchen team and service team to ensure the necessary arrangements for food service and equipment are done to standard.

Qualifications
Your Skills and Experience include:

• Minimum 5 years' experience in same or similar position within a 4 or 5 star hotel operations.
• Must posses a strong leadership and communication skills.
• Must posses good knowledge of food safety and cleaning procedures.
• Must have good knowledge and experience in cost control.

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About The Job

Job Description
WHAT’S THE JOB?

• As a Baker, you will be responsible for a full bake including breads, rolls, pastries and some special dietary needs of our guests. 

Your work will include:

• Prepare daily mise en place for the bakery section as per standard.
• Production of fresh breads, pizza dough, pastries, pies, cakes, muffins, and other pastries
• Accurately communicating food order needs with the Chef 
• Adhere to food safety standards in the kitchen.

Qualifications
Skills and Experience:

• Minimum 2 years' experience in bakery preferable in a 4 or 5 star hotel.
• Knowledgeable in bakery operations.
• Must have good knowledge in food safety standards in the kitchen especially the bakery.
• Ability to be creative.