Job descriptions & requirements
ABOUT THE COMPANY
We are Accor. We are a worldwide Augmented Hospitality leader. We are more than 230,000 hospitality experts placing people at the heart of what we do, creating new connections & emotions for our guests, nurturing real passion for service and achievement beyond limits. Were so much more than hotels were creating innovative lifestyle experiences , whether you live, work or play. Blaze your own trail from 40+ hotel brands, restaurants, nightclubs, spas, co-working spaces, and tech start-ups . Building on the strength of our teams and our strong holistic ecosystem of brands & solutions, we are breaking new ground to shape the hospitality of tomorrow and inspire new ways to experience the world.
JOB SUMMARY
To manage and operate a designated kitchen section within the à la carte restaurant, ensuring consistently high standards of food quality, presentation, andQualificationsCertificate or Diploma in Culinary Arts or Professional Cookery.Minimum 2–4 years’ experience in a high-quality à la carte kitchen.Previous experience in a similar role preferred.Strong understanding of live service and modern plating techniques.
RESPONSIBILITIES
Food Preparation & ServiceTake full responsibility for an assigned à la carte section (e.g., grill, sauces, fish, larder, pastry).Prepare, cook, and present dishes according to approved recipes, plating standards, and service timings.Deliver consistent quality during high-pressure, live à la carte service.Ensure proper mise en place is prepared ahead of service to support smooth operations.Operational ExcellenceCoordinate with other kitchen sections to ensure seamless kitchen flow during service.Support the Sous Chef in daily kitchen operations and service execution.Adapt to guest requests, dietary requirements, and last-minute changes professionally.Ensure all dishes leaving the kitchen meet presentation and quality expectations.Team LeadershipSupervise, train, and motivate Commis Chefs and Demi Chefs assigned to the section.Provide on-the-job coaching to develop culinary skills and consistency.Promote teamwork, discipline, and a positive kitchen culture.Hygiene, Health & SafetyComply with HACCP, food safety, and hygiene standards at all times.Ensure correct food storage, labeling, and stock rotation (FIFO).Maintain cleanliness and organization of workstations, equipment, and storage areas.Cost Control & Stock ManagementControl portioning and reduce food waste within the section.Assist with stock requisitions, inventory checks, and daily usage tracking.Report equipment issues or shortages promptly.
REQUIRED SKILLS
Food production management, Restaurant management, Business management, Cooking, food preparation, Kitchen management
REQUIRED EDUCATION
Diploma, Associate's degree
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