National under local employment status (or Foreigner already entitled to be recruited for this role) 2
Job / National under local employment status (or Foreigner already entitled to be recruited for this role) Fixed-term contract : Yes Duration of fixed-
term contract (in months) : 2 Status Full Time Anticipated Start Date 26-04-2019
Level of Education Vocational education Areas of study Cooking Professional experiences 1 to 2 years Languages essential English
Essential and optional requirements
Assists in managing all food production especially Specialty Restaurant and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
Adhere to local regulations concerning FSMS / HACCP health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Assists the Chef in the management of the day to day operation of the Food Production and Stewarding sections and informs the Executive Chef of major decisions taken in his / her absence
Assists the Executive Chef in developing training plans, develops training material in accordance with Accor guidelines and implements training plans for the Food
Production employees and other Food and Beverage employees
Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections
Assists the Executive Chef in developing popular menus offering guests value for money in accordance with Accor guidelines
Assists the Executive Chef in planning and organizing successful Food and Beverage activities Conducts daily briefings and other meetings as needed to obtain optimal results
Attends and participates to other meetings as required by the administrative calendar
Assists the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Assists the Executive Chef in setting Food Production and Stewarding goals and developing strategies, procedures and policies
Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment
Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with guidelines
Participates in the preparation of the hotel's revenue plan and marketing programs
Monitors local competitors and compare their operation with the hotel Food and Beverage operation Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
Works with Executive Chef in manpower planning and management needs
Works with Executive Chef in the preparation and management of the Department’s budget
Mercure and its people
Hotels with individuality, passion for service and committed to quality and guest satisfaction.
Join a team of warm and friendly professionals who will share their love for hospitality.
Thêm vào ưa thích
Loại bỏ khỏi mục ưa thích
Bạn cần đăng nhập vào tài khoản của mình để thêm công việc này vào mục yêu thích của bạn. Nhấp vào "Tiếp tục" để đăng nhập hoặc tạo tài khoản mới. Sau đó, bạn sẽ có thể truy cập mục yêu thích của mình từ trang web của chúng tôi hoặc từ ứng dụng di động neuvoo.
Không, cảm ơn