Accor HQ
Posted
Chef de Cuisine
About the job
1- Professional techniques/ Production
• Creates and presents the dishes in line with cooking instructions and supervisor's instructions
• Adapts work to fluctuations in level of activity, to special events and particular guests
• Helps receive deliveries and tidies food items according to storage guidelines
• Responsibility for the high standard of dishes prepared
2- Management and administration
• Create internal guidelines cooking instructions and preparation
• Avoids wasting food items
• Helps with inventories'
3- Hygiene / Personal safety / Environment
• Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
• Respects the instructions and safety guidelines for the equipment used
• Applies the hotel's security regulations (in case of fire etc.…)
• Respects the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc.…)
Work Experience
Level of Education Vocational education
• Areas of study Cooking
• Professional experiences 3 to 5 years
• English (Working level)
Essential and optional requirements
• Excel
• Word
• Micros
- Department: F&B kitchen