Chef Baker - Mӧvenpick Resort & Residences Aqaba at Accor

Aqaba, Aqaba, Jordan -

Full Time

Start Date

Immediate

Expiry Date

09 Feb, 26

Salary

0.0

Posted On

11 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Bread Production, Sanitation Standards, Team Leadership, Menu Development, Food Quality Control, Training, Guest Satisfaction, Communication, Creativity, Problem Solving, Time Management, Inventory Management, Staff Welfare, Operational Procedures, Health and Safety, Cost Control

Industry

Hospitality

Description

Company Description "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" Job Description Chef Baker - Mӧvenpick Resort & Residences Aqaba Under the general guidance and supervision of the Executive chef and Pastry Chef, assists in directing and controlling the whole bread production in a manner that ensures the highest level of bread quality, sanitation in bread service and departmental profitability General Maintenance of highest sanitation and hygienic standards Comply with the Company’s Corporate Code of Conduct Hands over related duties to the Chef de Party Familiarize yourself with the company values and model desired behaviours Perform tasks as directed by the Manager in pursuit of the achievement of business goals Is familiar with all relevant company documentation and relevant OSM for his/her field of responsibility. To be imaginative and creative Building up a professional team of chefs Oversees the Night Shift Informs daily the Executive Chef of all relevant information in operational and personal matter, including information that does not require the Executive Chef’s action Checks on taste, consistently and quantity of all prepared bread items, ensure there in no over production Assists the Executive Chef in the production, preparation and presentation of all bread Items to always ensure highest food quality. Assists in maintaining effective food control systems by determining menus, purchasing needs, defining quality specification, observing bread products at receiving, storing and issuing Assists the Executive Sous Chef in proposing menus and buffet set-ups in a creative and market-oriented manner Assists in development and implementing standards, Recipes, Portion size and costing Assists within the kitchen operation, daily market lists and inter-kitchen transfers as required and submits to the Executive Chef. Assists the Executive Chef in monitoring bread service procedures Trains service employee about different bread items on the menu or buffet Under the guidance of the Executive Chef assists in conducting formal on-the-job training sessions for kitchen employees. Keep closely follow up on maintenance or repair orders, if there is any Controls movement of unauthorized person in the kitchen Check punctuality and attendance off all employees. Ensures proper storage of all raw materials and bread items and makes sure no spoilt materials are kept. Check all dry storerooms requisitions and makes sure, no over ordering was done. Keeps an eye on the products as to never get shortage especially before public holiday or busy season Checks and taste all buffet, displays and banqueting set-ups in accordance with the Executive Chef’s specification and acts if he sees discrepancies immediately During peak hours i.e. lunch and dinner, Jr. Sous Chef is to be stationed at the outlet kitchen or Buffet to ensure the bread is served according to the Executive Chef’s specification. Assists in monitoring daily buffet left over and suggests necessary changes with new ideas and items to the Executive Chef. Performs related duties and special projects as assigned People Management Maintain a climate of trust and team spirit though out the operation Give special attention to staff welfare and social activities All staff in proper uniforms with nametags and correct grooming Leadership Providing excellent self-discipline, gains respect from all and inspires good teamwork Leading by example Staff to be kept at a constant high level of motivation Guest Satisfaction To attain and follow up on any guest complaints Guest suggestions must be listened to and brought to the Executive Chef’s attention Fire, Life, Health and Security Demonstrate understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety and ensure your direct reports do the same Familiarize yourself with emergency and evacuation procedures Additional Information Internal: Works in harmony with all hotel employees, applies rules and provides best service within the limit of the established job specification External: All guests, suppliers/partners. Materials: All machinery and equipment at Front Office More detailed duties and responsibilities are listed below in the form of a checklist and are not meant to be complete.

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Responsibilities

The Chef Baker assists in directing and controlling bread production to ensure high quality and sanitation standards. They also oversee the night shift, manage staff, and assist in menu development and food control systems.