DCDP

Accor is the leading Augmented Hospitality hotel group offering unique and meaningful experiences in more than 5100 hotels across 110 countries.

•An opportunity to be with world’s preferred hospitality company.

•Captivating and rewarding experience working along side passionate professionals

Range of exclusive Heartist Benefits

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Executive Chef on menu plan
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.

• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Prepare Duty rosters for the team in order to ensure operative effectiveness.Maintain appropriate staffing levels in order to consistently provide excellent guest
• Monitor the operations of the department to ensure that the food wastage is minimized.
• Ensure to maximize employee productivity in order to minimize payroll costs.
• Identify optimal, cost effective use of the resources and educate the team on the same.
• Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage department’s profit.
• To ensure that the preparation and presentation of food complies with the standards.
• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
• Ensure that company and statutory hygiene standards are maintained.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Handle additional responsibilities as and when delegated by the Management.
• Control and analyze on an on-going basis the following:
• Quality levels of production and presentation,
• Guest satisfaction,
• Operating food cost,
• Cleanliness, Sanitation, and Hygiene.
• Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
• Local requirements,
• Competition,
• Trends,
• Availability of ingredients &
• Food cost.
• Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.

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