Company Description
"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
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Prepare and cook Continental dishes according to standardized recipes and brand standards.
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Assist the Chef de Partie (CDP) in the day-to-day operations of the Continental kitchen.
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Ensure all mise en place is prepared before the start of each shift.
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Maintain consistency in food quality, taste, presentation, and portion control.
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Supervise and guide Commis Chefs and trainees assigned to the section.
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Ensure timely preparation and service of food during breakfast, lunch, dinner, and banquet operations.
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Monitor stock levels and inform the CDP of replenishment requirements.
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Minimize food wastage by following proper storage, portioning, and FIFO (First In, First Out) procedures.
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Maintain the highest standards of hygiene, sanitation, and food safety in compliance with HACCP and hotel policies.
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Ensure proper handling, storage, and labeling of all food items.
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Maintain cleanliness of kitchen equipment, utensils, and workstations.
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Assist in menu planning, recipe development, and introducing new dishes when required.
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Ensure all equipment is operated safely and report any maintenance issues immediately.
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Coordinate effectively with other kitchen sections and the Food & Beverage Service team to ensure smooth operations.
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Adhere to hotel grooming standards, health and safety regulations, and departmental SOPs.
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Assist in training and developing junior kitchen associates to improve their skills and performance.
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Support inventory control, stock-taking, and cost-control initiatives.
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Perform any other duties assigned by the Executive Chef, Executive Sous Chef, or Sous Chef.
Qualifications
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Diploma or Degree in Hotel Management/Culinary Arts.
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2–4 years of experience in a Continental kitchen, preferably in a 4-star or 5-star hotel.
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Sound knowledge of Continental cuisine, sauces, grills, pastas, soups, and international cooking techniques.
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Knowledge of HACCP, food safety, and hygiene standards.
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Strong communication, teamwork, and time-management skills.
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Ability to work under pressure in a fast-paced kitchen environment.
Additional Information
"Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities.
Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.
Do not hesitate to let us know of any specific needs you may have so that we can take them into consideration."
