Job description preview
From Accor’s original posting
Job Description: MAIN DUTIES AND RESPONSIBILITIES: • • • He/she will have to prepare their own inventory list for their station. • He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required. • Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet • Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity • Has to provide the Executive Sous Chef with recipes and costing as per the requirement • Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet • Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained. • Controls food wastage, without compromising on food quality. • Recommends changes in systems and procedures to increase efficiency and improve service levels. • Responsible for maintaining of records / documentation in his / her area as per…
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