Indonesian Souce Chef

About AccorHotel

• Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations.
• Here, we believe in you and what you bring to the table.
• Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet.
• Together, we embody the vision of responsible hospitality.
• Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Responsibilities

• To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef.
• To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
• To make regular inspection of the kitchen and food preparation areas.
• To maintain a strict control on all food items issued from the kitchen.
• To ensure that all orders are prepared according to the instruction on the appropriate check.
• To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.
• To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.
• To check all goods delivered against the relevant documentation and check also for quantity and quality.
• To assist in maintaining the food cost percentage within the budget.
• To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.
• To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.
• To be aware of and comply with Food and Hygiene Regulations.
• To wear any appropriate protective clothing provided by or recommended by the company.
• To report any defects in the building or equipment according to the hotel procedures.
• To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.
• To attend company training if required to.
• To action any other reasonable requests made by management

Requirements

• Have a “can do” attitude
• Ability to work independently Experience of a busy food operation within the last 2 years

To have a thorough understanding of H&S regulations

• To be able to follow food hygiene policy require
• Ability to build rapport quickly with Senior Management A positive approach to menu planning and development

Flair and enthusiasm of working with fresh ingredients

• Worked in a similar environment NVQ in a kitchen qualification HACCP and COSHH Demonstrate knowledge of a busy working kitchen and banqueting operation
• Personal Qualities Must have enthusiasm and passion for food
• Must be punctual and reliable Be self-motivated

Benefits

• There are many opportunities for development and advancement.

Person specification

To be flexible