Total 2,079 job vacancies by AccorHotel

As an active member of the culinary team, the Demi Chef de Partie will oversee the Culinary Division for Raffles and Fairmont Makati, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas. 

• Organize together with the Chef de Partie shifting in the section with regards to mise en place production and its services.  

• Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.  

•  Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development 

• Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times 

• Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests 

• Responsible in helping to attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery(and quality) of all food items 

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• Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls  

• Ensure that all kitchen operations are compliant with legislated food safety regulations 

• To provide clean, hygienic, comfortable and hazard free areas in the hotel, in order to, thereby achieving maximum guest satisfaction & organizational profitability, in an achieve impeccable housekeeping standards in all areas of the hotel, as per organizational standards atmosphere of high individual morale.
• Responsible for usage of all departmental master keys and all other keys to ensure safety and security for guests and hotel property
• Ensure that standards of cleanliness in assigned guest rooms are achieved and maintained on a consistent basis to provide the highest level of guest satisfaction in cleanliness and service.
• Ensure to remain alert, courteous and helpful to the guests and co-workers at all times.
• Responsible to clean the room, the public area, Executive Office etc., and other duties as assigned.

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation
• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis
• Take food and beverage orders according to guest’s requirements and preferences
• Deliver food & beverage services in accordance to departmental standards and procedures
• Ensure that all food & beverage are served according to service standard
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. 

• Assist the Financial Controller with systems administration, account reconciliation, budget preparations, inventories, monthly closings and full P & L responsibility.

  •Maintains accounting databases by entering data into the accounting program.

  •Assist with analysing financial statements on a monthly basis and report any variances to the concerned department heads.

  •Assist in managing revenues received and dispersed including accounts receivable, accounts payable, payroll, audit, General Ledger reporting.

  •Cash handling functions for the hotel and reconcile all cash dropped at the front desk & restaurant.

KEY OPERATIONAL RESPONSIBILITIES

• Centralises the needs of all the hotel's departments and ensures they are supplied. Optimises stock rotation.
• Ensures that deliveries correspond to orders and applies storage guidelines.
• Manages supplier relations.
• Indicates when stocks are running low or when they are excessive.
• Works in close collaboration with all hotel departments, maintaining regular contact
• In conjunction with the Heads of Department, is responsible for managing inventories and end-of-month closings in compliance with the administrative and accounting procedures.
• Justifies any gaps between the theoretical and real stocks, prepares plans
  Helps improve merchandise ratios.
• Applies the procedures regarding purchase orders, delivery slips and invoicing.
• Carries out hygiene checks on food items in line with HACCP standards (DLC, DLUO etc).

Main Duties:

Administration: Requisitions food orders from store room and daily market list

Customer Service: Ensure that guests have service up to standards as of Novotel.

Financial:. Responsible for all food product related cost.

Operational:

1. Assist in planning menus being innovative and creative with current market trends
2. Preparation of cold and hot dishes, desserts and all other foods.
3. Maintains proper food quality in accordance with standardized company procedures including spec sheets and recipes.
4. Requisitions all necessary food items from store room.
5. Prepares advance preparation for next day and for the next shift.
6. Maintains clean and orderly work area.
7. Attends all kitchen meeting and training as requested.
8. Expected to carry out all reasonable requests by Management which the associate is capable of performing.
9. Understands job descriptions of other working colleagues.
10. Supervise and assist in total food production.
11. Attends Executive Sous Chef meetings when required.
12. Regularly reports all needed maintenance to the Executive Sous Chef/Engineering.
13. Ensures all banquet functions are served on time and quality and food is sufficient.
14. Is well groomed and takes care of personal hygiene

Personnel: Establish rapport among co-employees at all levels and training.

Other Duties: Any other duties as may be assigned from time to time

Occupational Health & Safety:

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace. 

Replacement and Temporary Mission:

Be ready and responsible for any job, which may be assigned by the Management.

• Ensure to maintain quality and proper presentation of food
• Be able to prepare a variety of cuisine, using skill and creativity to develop new menus.
• Oversee facility and equipment in the kitchen area according HACCP standard.

We are looking for Food & Beverage Attendants to join our team on part-time basis.

Key duties of this role include, but are not limited to the following:

• Explain the menu to guests, assisting those with special dietary needs or preferences as well as provide suitable assistance when recommending beverages
• Maximise sales opportunities by upselling items
• Ensure accuracy whilst ordering and delivering food and beverage orders
• Use Micros to place orders
• Liaise with the Kitchen on special requests or delayed meals
• Clear and reset tables as well as ensuring service areas are clean and tidy
• Maintain standards of hygiene for food handling and presentation
• Promote a safe workplace by recognising hazards and promoting general OHS practices

About you:

• A friendly, customer focused attitude with the strive to provide Total Customer Satisfaction.
• Initiative to ensure that interactions with our customers are positive and efficient.
• Previous customer service or hospitality experience.
• The ability and flexibility to work various rostered shifts, including early mornings, late evenings and on weekends.
• Your Responsible Service of Alcohol (RSA) Certificate - Victoria.

Our vacancies:

• Food & Beverage Attendant
• Bar Attendant
• Barista

Operational 

• Ensure the Guest Service operates successfully and are individually profitable in accordance with the standard of the hotel

• Ensure that all rooms are pre-blocked accordingly to arrival time and housekeeping is informed
• Work closely with Housekeeping and Engineering Department to ensure that rooms are blocked accordingly for maintenance
• Ensures strict control of room keys for guests and other departments
• Conduct frequent and thorough inspections together with the Housekeeping Manager.
• Maximizes room sales and revenues for the hotel

  Guest Service

• Establish rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries.
• Personally and frequently verify that guest’s check-in/out is receiving the best possible service in line with Accor’s standards.
• Schedules oneself to be on the front during peak operation hours, checking on standards of services and cleanliness
• Greet and assist at the check in of guests
• Ensure a speedy telephone and message service at all times for guests
• Ensure that he/she maintains an up to date awareness of current promotions, policy changes and memorandums.
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• People Management
• Recruit, select and develop Guest Service employees to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks.
• Through hands on management, supervise closely all Guest Service employees in the performance of their duties in accordance with policies and procedures and applicable laws
• Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained
• Instill the Training philosophies of the company and work closely with the T&C Manager developing Departmental Trainers, ensuring that all Assistant Managers and Associates take an active role in the training and development

• Responsible for the efficiently and profitable functioning of the Kitchen assigned.
• Ensure that Novotel Guwahati’s standards are applied to the production of food and the cleanliness of the kitchen and equipment.
• Ensure that the hygiene standards are maintained by the team in accordance with set standards.
• Support the Executive Chef & Sous Chef in all phases of the kitchen's operations.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Any matter which may effect the interests of Grand Mercure Bengaluru at Gopalan Mall should be brought to the attention of the Management.

• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Ensure to contribute to achieve the objectives set within the Culinary department.
• Manage the team to ensure the proper use of equipment and efficient completion of all tasks.
• Monitor grooming and personal hygiene of the team to ensure that the standards are maintained.
• Ensure that the team has been trained for all safety provisions.

• Đảm bảo tất cả khách đều được đăng ký khi vào sử dụng dịch vụ.
• Đảm bảo vệ sinh khu vực bể bơi. Tất cả đồ dùng cho khách phải được sắp xếp ngăn nắp theo tiêu chuẩn.
• Đảm bảo tất cả khăn đã sử dụng phải gom lại và thay hàng ngày.
• Báo cáo với giám sát về những sự việc quan trọng liên quan đến hoạt động của khách sạn.
• Làm báo cáo dự kiến hàng tháng theo yêu cầu.
• Chịu trách nhiệm về chìa khóa trong ca làm việc.
• Hiểu rõ các chính sách của khách sạn về PCCC, vệ sinh, y tế và an toàn.

You are at the heart of the hotel! As a Housekeeping Attendant, you will take ownership of guest rooms, ensuring that our guests are provided with a clean, comfortable space, and be a part of creating a memorable experience for them.

• Follow departmental policies and procedures and service standards 

• Maintains a clean, safe, hazard-free work environment at all times 

• To report all the maintenance issues on the floor and rooms. 

• Knowledgeable in doing other housekeeping tasks: turndown, midnight duty and houseman runner 

• Must be able to complete a housekeeping project within a timeline 

• To report any discrepancy and always follow the DND procedure. 

• To ensure all the Guest Room Amenities are replenished when required. 

• To report Mini bar items consumed by guest while servicing the room 

• To report and surrender all Lost & Found items in the room 

• Update room status accurately  

PROVIDE GUESTROOM EXPERIENCE THAT MEETS GUESTS’ EXPECTATIONS 

• Consistently offer courteous, professional, efficient and flexible and engaging service 

• Able to provide guest request, respond to guest queries on a timely manner 

• Knowledgeable in doing other housekeeping tasks: turndown, midnight duty and houseman runner 

• To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to Supervisor if no immediate solution can be found and assure follow up with guests. 

• To report any suspicious or strange behavior from a Guest or Employee. 

OPERATIONAL REPONSIBILITIES 

• To keep all keys and mobiles signed out in a secure manner and return them at the course of duty 

• Maintain proper usage of cleaning supplies and equipment 

• Report lost and breakage  

• Follow all safety, emergency and sanitation policies 

• Return and properly tag all lost and found articles in the Housekeeping Office  

• Able to attend / complete monthly training hours goal / target 

• To complete special project within a timeline 

• Deliver F&B services in accordance to departmental standards and procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons’ table at the correct temperature

• Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features

• Be well versed in hotel fire & life safety/emergency procedures

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. 

Primary Responsibilities

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team 

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).