#BeLimitless 

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. 

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 

Primary Responsibilities 

• Preparation of food, cooking, quality control, cutting & HACCP  

  
  

• Maintain daily mis-en-place (MEP) and prepare ingredients  

  
  

• Inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labeling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils  

  
  

• Ensure the highest standards and consistent quality in the daily preparation  

  
  

• Be familiar with new products, recipes & preparation techniques  

  
  

• Have full knowledge of all menu items, daily highlights, and promotions  

  
  

• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them  

  
  

• Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor  

  
  

Other Responsibilities  

• Effective communication between colleagues to ensure a secure and friendly working environment  

  
  

• Establishing and maintaining effective working relationships  

  
  

• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues  

  
  

• Actively share ideas, opinions & suggestions  

  
  

• Efficiency in preparations and execution  

  
  

• Acquire culinary knowledge and skills to grow as a demi chef de partie   

  
  

• Follow guidelines provided in colleague handbook  

  
  

• Perform other reasonable duties assigned by the manager   

  
  

Main Complexity/Critical issues in the Job    

• Ability multi-tasking  

  
  

• Strict compliance with food safety hygiene in the food preparation  

  
  

• Delivery of high-quality product on a consistent basis  

  
  

• Cleanliness of work area  

  
  

• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability  

  
  

Qualifications:  

• Basic & local necessary food hygiene certificates  

  
  

• Certificate in culinary, preferred   

  
  

• Minimum of 6 to 12 months in a basic culinary position, preferably in a similar operations style  

  
  

• Knowledge of basic culinary techniques & personal grooming  

  
  

• Oral proficiency in the English language