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 fulfill 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, colleagues, and for the planet.
Hospitality is a work of heart,
Join us and become a Heartist.
Job Description
Duties include / Key areas of responsibilities:
1. To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef.
2. To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
3. To make regular inspections of the kitchen and food preparation areas.
4. To maintain strict control on all food items issued from the kitchen.
5. To ensure that all orders are prepared according to the instructions on the appropriate check.
6. To ensure portion control is strictly adhered to and to take action in cases where wastage occurs, with strict follow-up and corrective measures.
7. To ensure the proper storage of all food, ensuring correct stock rotation and maximum security at all times.
8. To check all goods delivered against relevant documentation, including quantity and quality assessments.
9. To assist in maintaining the food cost percentage within the budget.
10. To promote communication between the kitchen and other hotel departments at all times.
11. To be aware of and comply with safe working practices as laid down under the Health and Safety Act.
12. To be aware of and comply with Food and Hygiene Regulations.
13. To wear appropriate protective clothing as provided or recommended by the company.
14. To report any defects in building or equipment according to hotel procedures.
15. To report accidents involving staff, guests, or visitors in accordance with proper procedures.
16. To attend company training if required.
17. To undertake any other reasonable requests made by management.
Qualifications
Person specification:
* Flexibility
* A 'can-do' attitude
Skills and Abilities
* Ability to work independently
* Experience in a busy food operation within the last 2 years
* Thorough understanding of H&S regulations
* Ability to follow food hygiene policies
* Ability to build rapport quickly with Senior Management
* Positive approach to menu planning and development
* Enthusiasm for working with fresh ingredients
Education and Experience
* Experience in a similar environment
* NVQ in a culinary qualification
* HACCP and COSHH certifications
* Knowledge of a busy working kitchen and banqueting operations
Personal Qualities
* Enthusiasm and passion for food
* Punctuality and reliability
* Self-motivation
Note: This Job Description is intended to illustrate main duties and responsibilities. It is not exhaustive and may change over time.
Additional Information
40-hour contract
Up to £28,000 annual salary
Our commitment to Diversity & Inclusion: We are an inclusive company aiming to attract, recruit, and promote diverse talent.
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