Company Description

　　#BeLimitless 

　　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 an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

　　Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 

　　Job Description

　　Scope and Objectives 

　　The position is responsible for the preparation of food, by strictly following standards as set by the hotel and regulated by local authorities.  Ensuring all hygiene & cost control systems are followed. 

　　Primary Responsibilities

　　Preparation of food, cooking, quality control, cutting & HACCP

　　Maintain daily mis-en-place (MEP) and prepare ingredients

　　Inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labeling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils

　　Ensure the highest standards and consistent quality in the daily preparation

　　Be familiar with new products, recipes & preparation techniques

　　Have full knowledge of all menu items, daily highlights, and promotions

　　Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them

　　Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor

　　Other Responsibilities

　　Effective communication between colleagues to ensure a secure and friendly working environment

　　Establishing and maintaining effective working relationships

　　Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues

　　Actively share ideas, opinions & suggestions

　　Efficiency in preparations and execution

　　Acquire culinary knowledge and skills to grow as a demi chef de partie 

　　Follow guidelines provided in colleague handbook

　　Perform other reasonable duties assigned by the manager 

　　Qualifications

　　Profile

　　Knowledge and Experience

　　Basic & local necessary food hygiene certificates

　　Certificate in culinary, preferred 

　　Minimum of 6 to 12 months in a basic culinary position, preferably in a similar operations style

　　Knowledge of basic culinary techniques & personal grooming

　　Oral proficiency in the English language

　　Competencies

　　Hungry to learn and apply in operation

　　Technical culinary skills

　　Communicates easily/openly

　　Reliable, consistent, honest & trustworthy

　　Personal hygiene and presentation, clean/tidy

　　Ability to work effectively and contribute to a team 

　　Self-motivated and energetic