Company Description
"Why work for Accor?
Accor is far more than a global leader in hospitality. We welcome you as you are and help you find a role and brand that matches your personality. We support you to grow and learn every day, ensuring that work brings purpose to your life. During your journey with us, you’ll have the opportunity 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.
Do what you love. Care for the world. Dare to challenge the status quo. #BELIMITLESS
Company Overview:
Accor London South Bank hotel cluster enjoys a prime location close to London’s dynamic financial district and many of the city’s iconic cultural attractions. The portfolio includes six hotels across four distinct brands; ibis, ibis Styles, Mercure and Novotel, offering a total of 1,146 guest rooms.
The cluster also features 26 versatile meeting and event spaces, accommodating up to 100 delegates, alongside 6 diverse food and beverage outlets, providing excellent opportunities to host meetings, events, and corporate gatherings.
Job Description
-
To report for duty punctually wearing the correct uniform and name badges at all times.
-
Organize shifting in the section with regard to mise-en-place production and its service.
-
Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.
-
Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
-
Maintain good colleague relations and motivate colleagues
-
Ensure that training on a one-to-one basis has been carried out and comprehended.
-
Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
-
Responsible for completing the daily checklist regarding Mise-en-place and food storage.
-
Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
-
Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out.
-
Check the main information board regarding changes in any Banquets or other information regarding the organization.
-
Keep the section clean and tidy.
-
Pass all information to the next shift.
-
Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef.
-
Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.
-
Assist the Chef de Cuisine in composing new recipes and menu ideas.
-
Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
-
The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.
