Job Description

Lead all kitchen operations in line with Swissôtel quality, hygiene, and food safety standards
Ensure excellence in meat preparation, cooking techniques, portion control, and presentation
Manage, train, and motivate the kitchen team, ensuring effective communication and teamwork
Oversee menu planning, recipe standardization, cost control, and food profitability
Maintain strict compliance with HACCP, hygiene, cold/hot chain, and allergen procedures
Control food, labor, equipment, and wastage costs in line with quality and financial targets
Prepare daily market lists and coordinate with storekeepers to maintain quality and par levels
Conduct daily briefings, trainings, tastings, and operational controls

About AccorHotel

AccorHotel