Demi Chef at

Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties
Responsibilities

Food Preparation:

Assist in the preparation of ingredients, mise en place, and cooking under the guidance of the Chef de Partie.

Cooking:
Execute cooking tasks as assigned, ensuring that dishes are prepared according to the recipes and hotel's quality standards.

Station Management:
Maintain and organize the assigned section of the kitchen, ensuring cleanliness, orderliness, and proper functioning of equipment

Quality Control:

Ensure the quality, taste, and presentation of dishes meet the hotel's standards before they are sent out to customers.

Safety and Hygiene:
Adhere to all food safety and hygiene regulations, including proper handling, storage, and disposal of food items.

Menu Development:
Assist in the development of new menu items, testing recipes, and suggesting improvements.

Team Collaboration:
Work closely with other kitchen staff to ensure smooth and efficient kitchen operations.

Inventory Management:
Assist in the monitoring of food inventory, placing orders, and managing stock levels.

Training:
Train and mentor junior kitchen staff, including Commis Chefs and apprentices.

Adaptability:
Be flexible and able to work in various kitchen sections as needed.

Qualifications

A Diploma/Certificate in Food and Beverage production
Minimum 2 years working experience in a similar position
Good knowledge of HACCP and other procedures in Food Production

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