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Assistant Kitchen Manager
2 months ago
#BeLimitless
At AccorHotels, we are more than just a global leader in hospitality. We embrace individuality and offer opportunities that align with your unique personality.
We are committed to your growth and learning, ensuring that your work is meaningful and fulfilling. Join us on a journey where you can explore endless possibilities within Accor.
By becoming part of an Accor brand, you have the chance to shape your own narrative and collaborate with us to envision the future of hospitality.
Do what you love; care for the world; dare to challenge the status quo #BELIMITLESSPosition Overview
Scope and Objectives
This role is pivotal in overseeing the kitchen's daily operations, aimed at maximizing guest satisfaction through effective planning, organization, direction, and control of kitchen activities and administration.
It is essential to adhere to all standards set by the hotel and local regulations, ensuring compliance with hygiene and cost control systems.
Key Responsibilities- Delegate specific tasks to kitchen staff and provide guidance to ensure smooth daily operations, quality control, and food safety.
- Engage in creative menu development, ensuring accurate costing of recipes and regular reviews of product yields.
- Maintain optimal food stock levels in relation to hotel occupancy and forecasts.
- Collaborate closely with the Food & Beverage manager and teams to formulate an annual marketing strategy for the outlet.
- Assess the taste, temperature, and presentation of food items to guarantee consistency and adherence to established specifications.
- Interact with guests to gather feedback on food quality and service.
- Address guest concerns and escalate issues to senior management as necessary.
- Advise the Chef de Cuisine on succession planning.
- Mentor junior kitchen staff in areas such as line cooking, food preparation, and plating.
- Lead by example in maintaining hygiene standards and safe food handling practices.
- Prevent the use of contaminated ingredients and ensure that ill employees do not participate in food preparation.
- Stay informed about financial objectives and budgets.
- Ensure compliance with safety, health, security, and loss prevention policies and local legislation.
- Provide leadership to kitchen staff, including sous chefs, chefs de partie, and commis, ensuring adherence to company policies.
- Participate in the recruitment and selection of team members.
- Foster a positive work environment through regular team meetings and constructive feedback.
- Coach and counsel employees in alignment with company policies, involving senior staff when necessary.
- Identify team strengths and weaknesses, providing timely feedback to support development.
- Manage weekly work schedules based on business levels and service standards.
- Adhere to guidelines in the colleague handbook.
- Set a standard for personal hygiene and cleanliness.
- Complete other reasonable tasks as assigned by senior management.
- Enhance culinary skills to progress towards the Chef de Cuisine role.
- Coordinate with other departments to meet their needs.
- Attend all required briefings, meetings, and training sessions.
Knowledge and Experience:
Possession of basic food hygiene certifications and a relevant culinary diploma is preferred. A minimum of 6 years of experience in a similar culinary management role is required. Proficiency in computer applications, particularly MS Office, and familiarity with procurement processes are essential. Knowledge of local labor laws and visa requirements is advantageous. Proficiency in English, with additional language skills being a plus.
Competencies:
Demonstrated leadership and interpersonal skills, with the ability to communicate effectively across all levels. A service-oriented mindset with attention to detail, capable of thriving in high-pressure situations. Strong teamwork abilities and good presentation skills are essential. A flexible approach to change and the ability to work independently are also important.
