Job Description

Assist the Executive Chef in managing daily kitchen operations, including menu planning, food preparation, and quality control.
Coordinate and supervise kitchen staff to ensure efficient and timely food production
Collaborate with the Executive Chef & Chef de Cuisine to develop new menu items and seasonal specials
Maintain high standards of food hygiene and safety in compliance with relevant regulations
Oversee inventory management, including ordering supplies and minimizing waste
Train and mentor junior kitchen staff to enhance their culinary skills and knowledge
Ensure consistent food quality and presentation across all dishes
Participate in cost control measures and budget management
Assist in managing special events and banquet services
Step in when necessary, overseeing all aspects of kitchen operations

About AccorHotel

AccorHotel