Job closed
Ref: RP714-5451
Job description / Role
- Organize shifting in the section with regard to mise-en-place production and its service.
- Assign tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner.
- Write daily beverage, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his/her section.
- 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.
Requirements
- Knowledge of HACCP as well as general health & safety in the workplace
About the Company
A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.
We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.
From luxury to economy and in every corner of the globe, AccorHotels' more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.