"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"

• Accountable for the quality, consistency, and production of the food.
• Exhibits culinary talents by personally performing tasks while leading the staff
• Develops and trains the team to improve results.
• Supervises restaurant kitchen shift operations and ensures standards and procedures are followed.
• Setting and ensuring culinary standards and responsibilities are met.
• Recognizes quality products, presentations, and flavors.
• To ensure that the assigned kitchen is managed efficiently according to the established concept statement.
• To assign responsibilities to subordinates, implementing the multi-tasking principle.
• To check subordinates’ performance periodically.
• To be a hands-on manager and always present in the operation, especially during busy periods.
• To implement flexible scheduling based on business patterns.
• To establish and strictly adhere to the par stocks for all operating equipment, supplies, and inventory items, and to ensure that the outlet is adequately equipped.
• To conduct monthly inventory checks on all operating equipment and supplies.
• To control the requisitioning, storage, and careful use of all operating equipment and supplies.
• To conduct daily pre-shift briefings to employees on preparation, service, and menu.
• To liaise with the Food & Beverage department on daily operations and quality control.
• To handle guest inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.
• To be demanding and critical when it comes to operational standards.
• To always ensure and enforce the respect of the HACCP manual.
• To report immediately any HACCP-related issue to the Executive Chef and Sous Chef.
• To ensure that the Kitchen is kept clean and organized, both at the front as well as the back of the house.
• To liaise and organize with assigned Stewards and the chefs that the established cleaning schedules strictly adhere to.

• Diploma in Hospitality & Catering
• Diploma in Professional Cookery
• Basic Hospitality or Catering training
• Basic Food Hygiene, HACCP certification is an added advantage
• Previous experience in a similar capacity is preferred; or in a Supervisory role for at least 4 years

experience is an asset
Prior experience working with Opera or a related system
Fluency in English
additional languages are a plus
Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.