Responsible for the daily operations of their section and in the absence of the Sous, Executive Chef or Junior Sous act as the Kitchen LeaderMonitors ..
Responsible for the daily operations of their section and in the absence of the Sous, Executive Chef or Junior Sous act as the Kitchen Leader
Monitors food quality and consistency and ensures that the food presented to our guests is of the highest quality standards
To ensure that there is always a sufficient supply of all food items, through the effective management of PAR levels
Planning and organizing daily operations needs and ensuring the Highest HACCP standards are followed at all times
Provides functional assistance and direction to the kitchen’s daily operations
Ensure that all standard recipes are followed in the preparation & cooking process
Prepares orders to established standards. Ensures that assignments are carried out fast and efficiently
Ensures food portioning, serving, requisitions, and receiving from stores are properly controlled in line with Standard Operating Procedures to minimize wastage
Control the food cost and food quality in the kitchen
Check the food items to ensure that the food served is of quality standards
Taste all the food items before placing on the breakfast buffet counter for seasoning and quality control
Guidance of Junior Staff – Commis, Cooks, Part-timers and Trainee
To be courteous and professional when contacting outside companies and suppliers and to maintain good working relationships with all colleagues throughout the Hotel
Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values
