Executive Banquet Chef at Accor

Bandung City, West Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

18 Aug, 26

Salary

0.0

Posted On

20 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Standards Monitoring, Menu Development, Kitchen Supervision, Food Safety Management, HACCP, Quality Control, Team Leadership, Cost Management, Culinary Arts, Guest Feedback Management

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 What is in it for you: Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities. What you will be doing: Monitor food standards in each Outlet and Banquet Identify market needs and trends in terms of food menus for both hotel guests and the local market Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback. Supervise Executive Sous Chef to run their kitchens at high quality level whilst maintaining acceptable food cost Ensure high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the operations. Able to evaluate the quality of food products to ensure consistency of quality standards is well maintained. Qualifications Your experience and skills include: Ability to work well under pressure in a fast paced environment Ability to work cohesively and collectively as part of a team Add diplomas/certifications required if needed Minimum of 4 years of experience in the same position 5 Stars & Luxury brand experience will be beneficial Bachelor Degree in an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. Be well versed in food safety and hygiene standards (HACCP) Additional Information Your team and working environment: Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Oversee food standards and menu consistency across outlets and banquets while supervising the Executive Sous Chef. Ensure strict adherence to food safety and hygiene standards (HACCP) to maintain high-quality culinary operations.