Job Description

This position would be responsible to assist the Executive Chef for the supervision and management of all food preparation and kitchen organization to maximize guest satisfaction and department profits.

What is in it for you:

• Captivating & rewarding experiences working alongside passionate professionals
• Enhance your skillset through Academy Accor
• Worldwide career opportunities

• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Oversee the planning and implementation of effective food promotions
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in each Outlet and Banquet

• Diploma from a reputable Hospitality Management / Culinary school preferred
• Additional certification(s) in Food & Beverage will be an advantage
• Minimum 10 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to multi-task, work well in stressful & high-pressure situations