Demi Chef at Accor

Miri, Sarawak, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

16 Aug, 26

Salary

0.0

Posted On

18 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production, Culinary Presentation, HACCP Management, Stock Control, Menu Creation, Kitchen Leadership, Food Safety, Hygiene Standards, Interpersonal Skills, Customer Service, Teamwork, Time Management

Industry

Hospitality

Description

Company Description Hotel for travellers looking for local and authentic experiences Mercure Miri City Centre features 172 contemporary and stylish appointed rooms and suites with extensive dining options, two dedicated floors of the conference and banqueting facilities, inclusive of the hotel's social hub, Ruai Co-working Space. Job Description Key Responsibilities Operation Assumes the responsibilities of the Chef de Partie in his absence Checks on taste, consistently and quantity of all prepared food items, ensure there is no over production Assists the Chef de Partie in the production, preparation and presentation of all food Items to ensure highest food quality at all times. Studies and creates new dishes Controls movement of unauthorized person in the kitchen Ensures proper storage of all raw materials and food items and makes sure no spoilt materials are kept. Checks and taste all buffet, displays and banqueting set-ups in accordance with the Executive Chef’s specification and takes action if he sees discrepancies immediately Put an emphasis on creativity and passion, for yourself and your surrounding colleagues in the kitchen Be diligent and adhere to local regulations concerning health, safety, or other compliance requirements & will have an understanding of HACCP management Ensure all food orders and menu items are completed accurately, consistently and in an efficient manner Undertaking of all kitchen duties, from cleaning dishes to preparing creative culinary delights Have a collaborative approach between front of house and the kitchen brigade Maintain precise stock control and rotation Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP). Attend all briefings, meetings and trainings as assigned by management. Maintain a high standard of personal appearance and hygiene at all times. Perform other reasonable duties assigned by the assigned by the Management. Qualifications Knowledge and Experience Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 2 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Competencies Strong leadership, interpersonal and training skills Good communication and customer contact skills Service oriented with an eye for details Ability to work well in stressful & high-pressure situations A team player & builder A motivator & self-starter Well-presented and professionally groomed at all times Additional Information WHY WORK FOR ACCOR Employee benefit card offering discounted rates at Accor hotels worldwide. Develop your talent through Accor’s learning programs. Opportunity to grow within your property and across the world! Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities. Please note: Due to local regulations on hiring, only local talent will be considered for this position. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Assists the Chef de Partie in food production and presentation while ensuring high quality and consistency across all menu items. Manages kitchen operations including stock control, hygiene compliance, and supervising unauthorized personnel.