Total 6 job vacancies by AccorHotel

The Assistant Events Manager plans, coordinates, and executes a wide range of high-profile events, including conferences, galas, and corporate gatherings. The Assistant Events Manager is responsible for liaising with clients and guests to understand their specific needs and preferences, overseeing event setups, managing on-site logistics, and coordinating with various departments to deliver exceptional guest experiences. Additionally, the Assistant Events Manager plays a pivotal role in maintaining the hotel's reputation for excellence, attention to detail, and luxury service standards, thereby contributing to the overall success of the hotel and enhancing its image within the international chain. 

The Chef de Partie oversees the section or station within the kitchen, ensuring the smooth and efficient operation of that area. The Chef de Partie is responsible for the preparation, cooking, and presentation of food items according to established recipes and quality standards. They play a crucial role in maintaining the culinary excellence of the hotel by executing culinary techniques, adhering to portion control guidelines, and ensuring consistent taste and presentation. The Chef de Partie also collaborates with the culinary team to contribute to menu development, assists in maintaining kitchen hygiene and safety standards, and supports the training and development of junior kitchen staff. This position requires strong culinary skills, attention to detail, and the ability to work well under pressure to deliver exceptional dining experiences to guests.

Marketing Communications Manager plays a crucial role in orchestrating and implementing the hotel's marketing strategies to enhance its brand image and drive revenue. This position is responsible for developing and executing comprehensive marketing campaigns and communication initiatives, targeting both potential and existing high-end clientele. The Marketing Communications Manager collaborates with various departments to ensure consistent and compelling messaging across all channels, including digital platforms, social media, print, and events. By leveraging their expertise in luxury hospitality and market trends, they aim to position the hotel as a premier destination, fostering customer loyalty and increasing overall brand recognition within the competitive hospitality industry.

The All Day Dining Hostess serves a crucial role in ensuring exceptional guest experiences. They provide warm, professional, and personalized service to guests visiting the hotel's all-day dining restaurant. They act as the first point of contact for guests, warmly welcoming them, managing reservations, and guiding them to their tables. With a keen eye for detail, the hostess ensures the smooth flow of dining operations, coordinating with the culinary and service teams to deliver impeccable service. They possess excellent communication skills and possess in-depth knowledge of the hotel's dining offerings, ensuring guests receive personalized recommendations and assistance. By embodying the hotel's commitment to luxury and hospitality, the All Day Dining Hostess contributes to creating memorable dining experiences that exceed guests' expectations and solidify the hotel's reputation as a top destination for discerning travelers.

1. Preparation and Production:

   • Assist in the preparation and production of bakery items, including bread, pastries, cakes, and other baked goods.
   • Follow recipes and ensure consistency in taste, texture, and presentation.

2. Quality Assurance:

   • Ensure all bakery items meet the hotel’s quality standards.
   • Monitor baking processes to prevent overcooking or undercooking.

3. Support and Supervision:

   • Supervise and support commis chefs and other junior staff in the bakery section.
   • Assign tasks and ensure smooth workflow during operations.

4. Inventory Management:

   • Manage ingredients, monitor stock levels, and place orders for bakery supplies as needed.
   • Ensure proper storage and handling of ingredients.

5. Creativity and Innovation:

   • Contribute ideas for new bakery items and seasonal offerings.
   • Experiment with recipes and techniques to enhance the menu.

6. Compliance and Hygiene:

   • Maintain cleanliness and hygiene standards in the bakery section.
   • Adhere to food safety guidelines and hotel policies.

7. Equipment Handling:

   • Operate and maintain bakery equipment such as ovens, mixers, and proofing cabinets.
   • Report any equipment malfunctions or maintenance requirements.

1. Food Preparation

   • Assist in the preparation of ingredients, including washing, peeling, chopping, and slicing vegetables, meats, and other ingredients.
   • Ensure high-quality food preparation following the standards of the establishment.

2. Cooking Assistance

   • Support the Chef de Partie or other senior chefs in cooking and assembling dishes as per the menu.
   • Monitor food during cooking to ensure consistency in taste and presentation.

3. Kitchen Hygiene and Maintenance

   • Maintain cleanliness in the kitchen, including workstations, equipment, and storage areas.
   • Adhere to food safety and hygiene regulations, including proper storage of ingredients.