Job Description

Company Description

Pourquoi travailler chez Accor ?
Nous sommes bien plus qu\xe2\x80\x99un leader mondial. Nous vous accueillons comme vous \xc3\xaates et vous pouvez trouver le m\xc3\xa9tier et la marque qui correspond \xc3\xa0 votre personnalit\xc3\xa9.
Nous vous accompagnons dans votre \xc3\xa9volution et votre apprentissage au quotidien, nous nous assurons que votre travail apporte du sens \xc3\xa0 votre vie. Ainsi, durant votre exp\xc3\xa9rience avec nous, vous pouvez explorer les possibilit\xc3\xa9s illimit\xc3\xa9e du Groupe Accor.
En rejoignant Accor, vous \xc3\xa9crivez chaque chapitre de votre histoire et ensemble nous pouvons imaginer l\xe2\x80\x99H\xc3\xb4tellerie de demain. D\xc3\xa9couvrez la vie qui vous attend chez Accor, https://careers.accor.com/.
Faites ce que vous aimez, prenez soin du monde qui vous entoure, oser challenger le status quo ! #BELIMITLESS

• Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
• Responsible for the work assigned by Sous Chef, Executive Chef or Chef de Partie in any section of the kitchen as per the standards.
• Ensure to perform miscellaneous job-related duties as assigned.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Exceed guest expectations in quality and service of food products
• Any matter which may effect the interests of hotel should be brought to the attention of the Management.
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure to exceed guest expectations in quality and service of the food products.
• Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
• Maintain personal grooming and hygiene to ensure standards are maintained.
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
• Identify optimal and cost effective use of the resources.
• Facilitate the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Qualifications

Hotel Management Diploma/Degree or any equivalent qualification

GRAND MERCURE