Kitchen Chef
Posted 5 days ago by AccorHotel
Job Description
- Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
- Order necessary foods according to proposed business demands. Consult with Executive Chef for guidance and authorisation of order.
- Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
- Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
- Prepare and ensures availability of mis en place as required.
- Keep all working areas clean and tidy.
- Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef.
- Assist and liaise with chef on duty as required.
- Establish on-going On Job Training Programs within the department to meet Brand and Service Standards. Use Department Procedure Manuals as a base for all service procedures training.
- Induct new staff into the team, department and Hotel in the first week of their employment following guidelines. Ensure that all staff under your control carry out their duties in accordance with the Brand and Service Standards and Procedures Manuals.
- Effectively use the results of ‘Guest Book’ and guest questionnaires to improve product and service delivery.
- Openly communicate with staff ensuring daily operational demands are met
- Log and inform your Manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures.
- Follow policies and procedures outlined in the Accor Brand Standards Manual, Departmental Service Standards / Procedures Manual and Accor Policy Manuals.
- Complete all duties, and ensure a concise hand over.
- Type:
- Part Time
- Contract Length:
- N/A
- Contact Name:
- Login or register to view
- Job Reference:
- 406000261678735
- Job ID:
- 1258000000000324616
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