Chef de Cuisine at Accor

Baie Sainte Anne, Baie Ste. Anne, Seychelles -

Full Time

Start Date

Immediate

Expiry Date

14 Jul, 26

Salary

0.0

Posted On

15 Apr, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary management, Food safety, HACCP, Menu planning, Staff training, Cost control, Inventory management, Leadership, Team building, Quality assurance, Budgeting, Kitchen operations, Food presentation, Communication, Problem solving

Industry

Hospitality

Description

Company Description Raffles Hotels & Resort is a collection of award-winning luxury hotels located in vibrant destinations around the world. It is part of AccorHotels brands, which offers unique moments and diverse experiences in more than 4.100 addresses throughout 95 countries. From luxury to economy, each hotel shares a common, well-being and warm welcome. Raffles Seychelles offers spectacular colleague accommodation, accompanied by world class facilities, transportation, uniforms, meals and boat tickets to and from Praslin/Mahé. The Resort features 86 luxurious villas, the award-winning Raffles Spa as well as several stylish and unique dining options. We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand. Job Description Position: Chef de Cuisine Department: Culinary Reports to: Executive Chef ______________________________________________________________________ PURPOSE OF POSITION To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management. KEY ROLES & RESPONSIBILITIES Quality Standards Ensure consistency and highest quality in food taste, temperature and presentation Ensure the quality and cleanliness of all food displays with maximum creativity Operations Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage Check stores and refrigerators and oversee proper storage and recycling of leftovers Ensure effective communication among the kitchens and with other departments Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications Supervise food tasting sessions and guide chefs for new menu implementation Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required Update menu recipe cards and menu planning for promotions Training/ Development Conduct staff training and on-the-job training on kitchen skills and new menu items Guide employee orientation for new hires Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures Cost Control Maintain proper controls over purchase orders and requisitions Monitor monthly food inventory turnover and slow moving items Ensure purchasing, receiving and all storage are efficiently handled Review food cost analysis on a daily basis to in line with budget and forecast Hygiene and Sanitation Follow HACCP guidelines and ensure that staff comply with HACCP guidelines Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule Staffing / Human Relations Recommend promotions, transfers of staff to various outlets for Executive Chef approval Monitor staff schedules for the assigned outlets Conduct section / departmental meetings and staff daily briefings Manage staff appraisal process Responsible for proper efficiency and profitable functioning of the assigned F&B outlets Others Assign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment Attend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importance Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food Build guest loyalty and develop professional relationships with regular guests Continually improve product and obtain feedback from guest and patrons PERSONAL ATTRIBUTES Physically fit Oral and written fluency in English Knowledge of other languages and basic understanding of local language preferred Must have strong culinary experience (international preferred) Excellent leadership & supervisory skills with a “hands-on” approach Positive attitude and high energy level Motivator & self starter; displays initiative & creativity Team player and team builder Flexible & adaptable to different working locations Finance knowledge QUALIFICATIONS In-depth culinary knowledge Completed an internationally recognized apprenticeship, culinary school or certified training program Apprenticeship or any other culinary certificate/diploma an advantage EXPERIENCE Minimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operations of a 5-star caliber Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Cuisine is responsible for maintaining high standards of food preparation, service, and hygiene while overseeing kitchen operations and staff. They must manage food costs, inventory, and staff training to ensure the efficient and profitable functioning of the culinary department.