Demi Chef

"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"

Main Duties:

• To ensure that Pastry, Bakery is managed successfully as independent profit centers.
• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
• Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
• Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
• Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
• Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
• Co-ordinates with colleagues whenever necessary regarding operational problems.
• Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• Participates in regular meetings and briefings as may be scheduled.
• Un
• To ensure that Pastry, Bakery is managed successfully as independent profit centers.
• derstands and abides by all safety rules, emergency procedures and fire prevention regulations.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
• Participates in any scheduled training and development program that may improve personal or departmental standards.
• Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

• At least 1-2 year as a DCDP
• Basic Understanding of Mediterranean Cuisine
• Understanding of Food Safety & Kitchen Hygiene
• Able to work well in a team environment
• Abel to work under pressure
• Flexible Work Attitude
• Must be quality focused in all aspects of their work-related duties
• Must be able to interact with customers and have an outgoing personality
• Must have a good command of English
• Must Have 5 Star Hotel Experience
• Must have a stable career history
• Previous Pre-opening experience will be an added advantage

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.