Assistant Chef

Roles and responsibilities

Your role as a Commis I (Hot Section) is to supervise the assigned station / section, produce a consistent, high-quality product, ensure a courteous, professional, efficient and flexible service consistent with Mövenpick Hotels & Resorts Standards Policies & Procedures to maximize guest satisfaction.

Qualifications

Your experience and skills include:

• Proficient in handling the unique demands of a fast-paced pastry kitchen, showcasing an ability to excel under pressure while maintaining precision in execution.
• Adept at working collaboratively within a team, understanding the importance of seamless coordination in a pastry setting.
• Strong organizational skills specifically tailored to the dynamic nature of pastry preparation, ensuring efficient workflow and timely delivery of exquisite pastry items.
• Detail-oriented approach, focusing on precision and presentation in pastry creation to meet and exceed culinary standards.
• Adaptable to evolving menus and receptive to feedback, fostering an environment of continuous improvement in pastry offerings.
• Passion for pastry arts, demonstrated through a keen interest in experimenting with flavors, textures, and techniques to elevate the overall dessert experience.
• Effective communication skills to contribute ideas and insights, fostering a collaborative and innovative pastry kitchen environment.
  

Additional Information

What Is In It For You

• Employee benefit card offering discounted Accor rates worldwide
• Learning programs through our academies
• Opportunity to develop your talent and grow within your property and across the world
• Ability to make a difference through our corporate social responsibility activities like Planet 21

Desired candidate profile

1. Culinary Expertise: Mastery of cooking techniques, food preparation, and various cuisines.

2. Creativity: Ability to develop unique recipes and present dishes attractively.

3. Leadership: Strong skills in managing kitchen staff, delegating tasks, and fostering teamwork.

4. Time Management: Efficiently managing time to ensure timely preparation and service of dishes.

5. Attention to Detail: Careful monitoring of food quality, presentation, and adherence to recipes.

6. Knowledge of Food Safety: Understanding and implementing food safety and sanitation standards.

7. Problem-Solving: Quick thinking to address kitchen challenges, such as equipment failures or supply shortages.

8. Communication Skills: Clear communication with kitchen staff and front-of-house teams to ensure smooth operations.

9. Inventory Management: Ability to manage inventory, order supplies, and minimize waste.

10. Adaptability: Flexibility to adjust menus and recipes based on seasonal ingredients and customer preferences.

Responsibilities

• Developing and planning menus that align with the restaurant’s concept and customer preferences.
• Preparing and cooking meals according to established recipes and standards.
• Overseeing kitchen operations, including staff management, training, and scheduling.
• Ensuring the kitchen meets health and safety regulations and maintaining cleanliness.
• Monitoring food quality and presentation to ensure high standards are met.
• Managing inventory and ordering supplies as needed to maintain stock levels.
• Collaborating with front-of-house staff to ensure a seamless dining experience for guests.
• Keeping up with culinary trends and continuously improving skills and techniques.