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Offers “Accor”

Expires soon Accor

Executive Chef

  • Angke, Angke
  • Hotels - Restaurants

Job description

Key tasks

Organises and supervises food preparations in line with the occupancy and consumption forecasts
• Prepares dishes and/or supervises preparation
• Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing
• In conjunction with the Executive Chef and F&B Manager, prepares the menus and à la carte choices
• Has an innovative and creative approach to producing and decorating dishes
• Keeps cooking instructions up-to-date
• Oversees the whole workshift: ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc.
• Coordinates with restaurant serving staff in order to ensure that service runs smoothly
• Ensures that all information is duly passed on to the applicable departments
• In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurants and 'Seminars and meetings' services
• Supervises the staff restaurant and stewarding service
• Attends the weekly sales meetings
• Keeps up-to-date with changes in culinary trends
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• Assures hotel management cover early mornings, evenings, weekends and on bank holidays
• Attends meetings for Heads of Department
• Passes on the management team's decisions
• Knows how all the hotel's departments operate and is able to replace the Restaurant Manager or F&B Manager
Evolves working methods in line with brand philosophy
• Passes on information to other departments and to his/her team; receives information, trickles it down etc
• Ensures that the different teams under his/her responsibility work smoothly
• Develops team spirit and motivation by creating a good working atmosphere
• Prepares the work schedules for the team (days off, holidays & replacements)
• Organises working meetings for the team
• Helps prepare and implement the training plan for the department
• Recruits team staff and occasional temps as necessary
• Trains the staff according to need
• Carries out annual performance appraisals for employees
• Ensures compliance with labour legislation in the department
• Check that work is organised for maximum efficiency for the whole kitchen
• Before every workshift, leads a briefing meeting for all restaurant and kitchen staff
• Organises the kitchen in line with activity forecasts
• Ensures the respect and due application of the rules of hygiene and security in the department, particularly HACCP standards
• Ensures that food items are stored in compliance with current food hygiene standards: pantry storage, fish, meat etc.
• Checks that employees' uniforms are clean and in good condition
• Ensures that safety instructions are respected for the use of kitchen equipment
• Ensures that hygiene checks are carried out by an external laboratory in order to assess the results of his/her actions, and implements any corrective actions as necessary
• Respects the hotel's commitments to the 'Environment Charter' (saving energy, recycling, sorting waste etc)