Total 13 job vacancies by AccorHotel

• To display a pro-active and leading role in terms of service, culture, development, systems, procedures, and skills development
• To ensure that the Restaurant is managed efficiently according to the established concept statements.
• All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist in the operation and be visible during entire meal period.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guests requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.

Junior Sous Chef is responsible for creation of menus and standard recipes maintain and control production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.

Decision Making Responsibilities:

• Assist in food preparation and collaborate with the executive/head chef.
• Help in the design, testing, and implementation of the food and drink menu.
• Produce high-quality plates for customers in both design and taste.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering, supplier relationships, and management of supplies.
• Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
• Department Budget
• Matters pertaining to Culinary  operations
• Within the authority as assigned by Superior

• Supervise and oversee the operation/section to maintain service standards
• Check on employees’ discipline, grooming standards and punctuality
• Check on guests’ satisfaction levels and properly handle feedback and follow-up
• Perform opening and closing duties as assigned
• Assist the Assistant Manager in conducting daily shift briefings to update and disseminate relevant information to restaurant employees
• Assist in employees’ development, counselling and resolving staff conflict
• Report any complaints, incidents or any other irregularities to Management
• Ensure that operating equipment is maintained and service and storage areas are kept safe and clean
• Help minimize waste, neglect, breakages and mishandling of supplies and equipments
• Carry out light cleaning and maintenance of the pantry area
• Monitor quality of food and beverage products in every order
• To ensure that guests receive the attention and service they require
• Perform trainer tasks and conduct training for all staff as assigned by Restaurant Manager / Assistant Manager
• To motivate, coach and project a positive attitude at all times
• Help manage employees’ performance appraisals and performance logs
• Able to account and handle cash effectively, efficiently, with integrity and follow established and proper Accounting procedures. 
• Carry out any other duties as and when assigned by the Management of the Hotel

• Assist in the daily administrative tasks of the Food & Beverage department, including but not limited to filing, data entry, and maintaining records.
• Manage correspondence, emails, and phone calls efficiently, ensuring timely responses and proper documentation.
• Coordinate meetings, appointments, and reservations for F&B management and staff.
• Prepare and maintain accurate reports, spreadsheets, and presentations as required by the F&B management team.
• Assist in compiling data and information for budget planning, inventory management, and other F&B operational needs.
• Ensure all documentation is organized, up-to-date, and easily accessible.

•To ensure that the kitchen operates in a timely way

•Full compliance with local municipality HACCAP standards and certification.

•Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.

• Able to create innovative menu and dishes & follow all the step for menu or new dishes implementation

• Control food wastage and report & Cost Control at all time

• Ensuring food quality delivery according the standard & applying and maintaining HACCP and Food Safety procedure

Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following: 

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

General Duties

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.

 Managing Beverage Operations

• Developing and creating beverage menu and recipes 
• Leading and Training Beverage team
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Implements agreed upon beverage policy and procedures throughout the property.
• Manages in compliance with all applicable beverage laws.
• Understands beverage control including days on hand, perpetual inventory, beverage pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.
• Monitors adherence to all beverage control policies and procedures.
• Attends pre- and post-convention meetings as needed to understand group needs.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Manages to achieve or exceed budgeted goals.
• Maintains food handling and sanitation standards.
• Manages inventories according to budget and business levels.
• Trains staff on beverage control policies and procedures.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures employees understand expectations and parameters.
• Communicates critical information to the beverage staff regarding each event.

Ensuring Exceptional Customer Service
• Provides excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds effectively to guest problems and complaints.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Provides feedback to individuals in an effort to improve service performance.
• Reviews comment cards and guest satisfaction results with employees.
 

• Know your job and service and be expert in particular area. Effectively learn and to apply job knowledge and technical skills. Work to improve your functional skills for future.  Readily share your expertise with others. 
• Ensuring speedy, polite, guest friendly service at all times, aimed at providing elegant service to Raffles brand standards always in accordance with pre-agreed service sequences. Helping in hands on way when needed. 
• To continually strive to maintain the loyalty of regular guests through the creation of innovative new promotion ideas. 
• Explain menu, answers enquiries and makes suggestions regarding food, beverage and service to in-house/residence or villa guests. 
• Takes orders and serves food and beverage to guest according to the established sequence and procedures. 
• Regularly checking guest satisfaction 
• Paying attention to and handling special guest needs and requests, anticipating and handling guest needs. 
• Fully able to maneuver with all aspects of the Micros (POS)  
• Ensures all food and beverage items, equipment and other facilities in the Room service are maintained according to the Departmental Operation Manual requirements. 
• Take guest orders and deliver items without unnecessary delay. 
• Possesses a thorough knowledge of the Room service food menu &wine List and specialties. 
• Up-sells the menu and induces guests to take slightly higher than medium prices items and side orders:  soup, beverage, salad, dessert, etc. to increase the revenue. Achieves sales targets. Up-sells the menu and induces guests to take slightly higher than medium prices items 

Primary Responsibilities

• General Duties

• Direct and supervise the preparation and production of all dishes and ensure that they comply with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary.
• Develop a presence in your designated restaurant. Each evening visit the restaurant and meet with guests. Promote Dining destination.
• Determine the required mice-en-place in each section and check the store requisitions. Sign off on prepared requisitions by subordinates.
• Create the menus and produce recipes with Executive Chef. Prepare sample tasting for management when required.
• Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great guest experience.

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the restaurant.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

Primary Responsibilities

• Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications.
• Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work.
• Check and prepare the required mise-en-place according to orders.
• Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications.
• Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum.
• Monitor the proper handling and storage of all produce to keep spoilage to a   minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great experience.
• Create new types of pastries and desserts preparing sample tasting

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the outlet.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

Primary Responsibilities  

1. Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications. 
2. Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work. 
3. Check and prepare the required mise-en-place according to orders. 
4. Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications. 
5. Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum. 
6. Monitor the proper handling and storage of all produce to keep spoilage to a   minimum. 
7. Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge   
8.          daily to ensure great guest experience. 
9. Create new types of pastries and desserts preparing sample tasting 

Helps to maintain Company Culture 

1. Understand the basic philosophy of the company. Implement and energize the company philosophy in all colleagues’ daily work. 

Maintenance, Cleanliness and Sanitation  

1. Inspect and ensure that all operating equipment it is maintained in good working conditions and raise repair and maintenance request when necessary. 
2.  Ensure that the workstations are clean and sanitized and the proper safety procedures are observed by cooks at all times. 

Recruitment and Selection 

1. Engage in processes in finding talent insider and outside the organization 

2. Coordinate selection and recruitment of talents to ensure a smooth onboarding experience 

3. Support schemes to reduce/minimize the turnover rate; 

Induction and Onboarding 

1. Coordinate pre-arrival experience for all new culinary and stewarding colleagues 

2. Ensure new culinary and stewarding colleague feel welcome and all documentation as well as team members are prepared for the new colleague arrival; 

3. Coordinate orientation programs and three month training plans; 

4. Seek feedback from new colleague in their first month of employment; 

Culture Diversity and Inclusion 

1. Demonstrate the Accor Hotels values in all behaviors with the hotel team; 

2. Support diversity in the selection of colleague ensuring equality of treatment based on competencies; 

Policies and Procedures 

1. Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly colleagues’ rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate. 
2. Take ownership and accountability for the profitability of the outlet. 
3. Prepare recipes of new items for costing and verify cost analysis of each dish. 
4. Prepare monthly duty roster and manage Public Holiday and Annual Leave. 
5. Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission. 
6. Liaise with the Stewarding section to arrange schedule of cleaning and pest control. 
7. Assist Executive Chef in preparing operating budgets. 
8. Maintain H.A.C.C.P program where implemented. 
9. Perform any other related duties as and when assigned by the Executive Chef.