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
This position exists to the incumbent is responsible for under the general guidance and supervision of the Executive Chef, assists in directing and controlling the whole food production in a manner that ensures the highest level of food quality, sanitation in food service and departmental profitability.
- Assumes the responsibilities of the Executive Sous Chef in his absence.
- Informs on a daily basis the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef’s action.
- Attends daily briefing meeting with Executive Chef and other kitchen employees.
- Checks on taste, consistently and quantity of all prepared food items, ensure there in no over production.
- He is authorized to call in additional personnel in emergencies, authorizes overtime if warranted by unexpected business, he makes any attempt that staff clearing their overtime, Extra day off, Annual Leaves, when business is slow.
- Assists the Executive Chef in the production, preparation and presentation of all food Items to ensure highest food quality at all times.
- Assists in maintaining effective food control systems by determining menus, purchasing needs, defining quality specification, observing food products at receiving, storing and issuing.
- Assists the Executive Sous Chef in proposing menus and buffet set-ups in a creative and market oriented manner.
Qualifications
• Culinary Arts Degree from Utalii Collage or equivalent institute
• 2 year Experience as a Chef in a restaurant or food service place.
• Experience of controlling cost and inventory.
