About the role
Financial:
- Oversee stock take, rotation, and monitor operating supplies to minimise food wastage and maintain cost effectiveness.
Operational:
- Check all equipment prior to service and ensure front of house food set ups comply with Chef guidelines.
- Prepare and cook food items across all kitchen sections, including mise-en-place, processing of meat, poultry, seafood, and vegetables.
- Maintain quality and presentation of all food served, following company recipes and specifications to ensure consistency.
- Follow all HACCP procedures in food production and galley maintenance, ensuring environmental separation standards are observed.
- Provide backup support for service lines and perform cooking duties at banquet functions and external events.
- Perform opening and closing procedures as assigned.
Team Management & Communication:
- Promote teamwork and cooperate with all departments to ensure smooth food delivery and service.
- Communicate effectively with Stewarding, F&B Outlets, and other departments to coordinate operations.
General Duty:
- Demonstrate thorough knowledge of menus, recipes, and food preparation techniques across all kitchen sections.
- Possess strong knife skills and comprehensive understanding of HACCP procedures and food safety regulations.
- Monitor consumption, stores, and receiving to ensure compliance with Accor standards.
- Be conversant with all hotel services and facilities to provide informed recommendations on food and beverage combinations.
- Perform all other tasks assigned by senior management.