DCDP jobs

Company Description

Accor is the leading Augmented Hospitality hotel group offering unique and meaningful experiences in more than 5100 hotels across 110 countries.
• An opportunity to be with world’s preferred hospitality company.
• Captivating and rewarding experience working along side passionate professionals

Range of exclusive Heartist Benefits

Job Description
• Plan and coordinate the activities of the team to ensure operative effectiveness.
• Follow guidelines laid by the Executive Chef on menu plan
• Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
• Estimate daily and weekly requirements as per the process laid.
• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure that the team has been trained for all safety provisions.
• Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
• Prepare Duty rosters for the team in order to ensure operative effectiveness.Maintain appropriate staffing levels in order to consistently provide excellent guest
• Monitor the operations of the department to ensure that the food wastage is minimized.
• Ensure to maximize employee productivity in order to minimize payroll costs.
• Identify optimal, cost effective use of the resources and educate the team on the same.
• Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage department’s profit.
• To ensure that the preparation and presentation of food complies with the standards.
• To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.Ensure that company and statutory hygiene standards are maintained.
• Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
• Handle additional responsibilities as and when delegated by the Management.
• Control and analyze on an on-going basis the following:
• Quality levels of production and presentation,
• Guest satisfaction,
• Operating food cost,
• Cleanliness, Sanitation, and Hygiene.
• Responsible for the preparation of menus under the direct supervision of Executive Sous Chef, taking into consideration of the following:
• Local requirements,
• Competition,
• Trends,
• Availability of ingredients &
• Food cost.
• Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
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