Ibis is an international hotel company, owned by a holding company of hotels AccorHotels approximately three times the size, that is listed on the Paris Stock Exchange and was founded in 1967. The ibis opened its founding hotel in 1974 and in January 2014 the company opened the 1,000th example in Surabaya, Indonesia. Around 400 ibis Hotels are throughout Fra...
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The head chef carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.
Responsibilities
Organizes and supervises food preparations in line with the occupancy and consumption forecasts
Prepares dishes and/or supervises preparation
Supervises the different sections of the kitchen: production of hot and cold dishes, dish washing etc
In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
Oversees the whole work shift, ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc
Coordinates with restaurant serving staff in order to ensure smooth running service
Ensures that all information is duly passed on to the applicable departments
In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurants and "Seminars and meetings" services
Supervises the staff restaurant and stewarding service
Keeps up-to-date with changes in culinary trends
Is actively involved in the local area to keep up-to-date with specific issues and needs
Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen staff
Optimises sales by meeting guests' wishes, while respecting brand guidelines
Manages stocks and supplies
Manages headcount for optimum performance in the department: ensures work schedules suit activity forecasts and are compliant with labour legislation
Respects the productivity ratios as budgeted
Carries out inventories, inputs data and explains consumption differences
Qualification and Requirements
Vocational certificate or Diploma in professional cuisine
8 to 10 years of experience
Significant managerial experience
Perfect knowledge of HACCP guidelines
Computer literate (Windows environment)
Attention to cleanliness and hygiene
Excellent management skills
A thorough and organised approach
Good training and knowledge transfer skills
Copes well under stress
Benefits
Attractive Salary: Our goal is to acknowledge our employees' skills and performance, while at the same time respecting the principles of fairness and non-discrimination.
Regular Support: Meeting in a calm setting, conducting an appraisal, and setting targets is a valuable process, both for managers and employees. Several meetings or discussions are held throughout the year to facilitate dialogue and motivate teams.
Wellness for all: With operations over 63 countries, we strive to ensure the well-being, health, and safety of all our teams. Accor is extremely attentive to its employees and their loved ones.
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