Supervise the function of all Western kitchens for Banqueting and a la carte, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
Control and analyse on a on-going basis the following: Quality levels of production and presentation; Guest satisfaction; Merchandising and Marketing; Operating food cost; Cleanliness, sanitation, hygiene.
Strict implementation and follow through with all Hotel Standard Health and Hygiene Requirements
Qualifications
Able to understand and work with recipes in order to implement consistency in taste and presentation of the Western food
5 Stars background with knowledgeable of Banquet and a la carte
Extensive knowledge of HACCP and a proactive approach to all Health and Hygiene aspects are required
Skills
Menu Development
Cooking
Hazard Analysis and Critical Control Points (HACCP)
Culinary Management
Hygiene
Functions
Tour Operators Sub
Job Overview
Job Type:
Full-Time
Company
Accor
44 active jobs
Industry:
Hospitality, Tourism & Travel
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