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Culinary Assistant

3 months ago

Ras alKhaimah, Ra’s al Khaymah, United Arab Emirates Accor Full time
Position Overview

As a Junior Chef at Accor, you will play a vital role in our culinary team, ensuring the highest standards of food preparation and presentation.

Key Responsibilities
  • Inventory Management: Prepare and maintain an inventory list for your designated station.
  • Cross-Training: Possess the capability to step in for absent chefs, demonstrating a comprehensive understanding of various cooking stations.
  • Recipe Adherence: Ensure that all standard recipes and plating guidelines are consistently followed.
  • Quality Control: Provide the Executive Sous Chef with a daily market list and oversee the receipt of goods to ensure quality and quantity standards are met.
  • Recipe Development: Assist in creating recipes and costings as required by the Executive Sous Chef.
  • Promotional Contributions: Collaborate with the Executive Sous Chef and Executive Chef to propose special food promotions and events.
  • Communication: Engage with Outlet Supervisors daily to ensure clarity on food items sent to outlets.
  • Waste Management: Monitor food wastage while maintaining quality standards.
  • Process Improvement: Suggest enhancements to systems and procedures to boost efficiency and service quality.
  • Documentation: Maintain accurate records and documentation in line with operational control requirements.
  • Team Communication: Foster excellent communication within the department through logbooks and memoranda as directed by the Executive Chef.
  • Operational Standards: Adhere to established operational standards at all times.
  • Professional Appearance: Maintain proper grooming and presentation.
  • Training Participation: Attend scheduled training sessions to enhance skills.
  • Team Collaboration: Demonstrate full cooperation and respect within the team and across departments.
  • Product Knowledge: Stay informed about daily activities and possess knowledge of all hotel facilities.
  • Food Quality Checks: Inspect food items for quality and quantity before service, ensuring proper labeling is in place.
  • Department Meetings: Attend departmental communication meetings, including daily briefings.
  • Equipment Maintenance: Ensure all equipment is functional, clean, and safely stored at the end of your shift.
  • Shift Handover: Communicate essential information to the next shift or supervisor for seamless operations.
  • Knowledge Sharing: Share culinary skills and knowledge with fellow employees.
  • HACCP Compliance: Implement HACCP protocols in accordance with hotel standards.
  • Guest Interaction: Assist guests by explaining dishes and recommending food specialties and promotions.