Jobs at Accor Hotel

Job Description

Position scope:

• As a Barista, you will be responsible to prepare for Food and Beverage service and serves our guests in line with the Food and Beverage concept. As a Barista, you will provide guests with the full experience that encompasses engaging & personalized service from beginning to end of service. Your role is to turn their moments with us into memories by delivering Fairmont`s service promise and the highest level of brand standards and Fairmont service standards.

General Duties and Responsibilities:

• Welcomes customers by determining their coffee interests and needs.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
• Educates customers by presenting and explaining the coffee drink menu; answering questions.
• Sells coffees by explaining differences in coffee beans/pods and coffee preparation.
• Prepares and sells coffee drinks by following prescribed recipes and preparation techniques for coffee drinks, such as, expresso, expresso lungo, caffe latte and cappuccino.
• Generates revenues by attracting new customers; defining new and expanded services and products.
• Maintains inventories by replenishing coffee supply; stocking coffee brewing equipment; maintaining supplies, pastries, and cookies for bar.
• Keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs.
• Maintains safe and healthy work environment by following organization standards and sanitation regulations.
• Improves quality results by studying, evaluating, and re-designing processes; implementing changes; maintaining and improving the appearance of the store and coffee bar.
• Updates job knowledge by participating in educational opportunities; reading coffee, retail trade, and food service publications; maintaining personal networks.
• Enhances the coffee experience reputation at the Fairmont by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Demonstrates Fairmont’s Service Plus Standards in all interactions.
• To report on duty punctually, in full uniform according to appearance and grooming standards.
• To promote and maintain a positive working relationship at all times with all colleagues.
• To consistently offer professional, friendly and warm service
• To demonstrate a complete understanding of Restaurant Policies & Procedures and Service Standards as outlined by Fairmont and Accor Hotels.
• To have full knowledge of the Menu, Beverage lists in your outlet and all other special promotions taking place in the hotel.
• Knowledge of all menu items, garnishes, contents and preparation methods. 
• To be able to answer any guest questions about menu items in an informative and helpful way.
• To always take corrective action if service errors occur, ensuring all solutions exceed the guests expectation.
• To understand shift end reports, have knowledge of non-cash/cash transactions and procedures for depositing monies into safe or collecting due backs.
• To understand each service station and all side duties assigned to that station.
• Attend pre-meal briefing, weekly and monthly meetings to continually improve the guest experience.
• To understand how to operate all the equipment used in the outlet.
• To fully understand and follow the hotel’s recycling program and procedures.
• To actively participate in all health and safety procedures for the outlet and the entire hotel.
• To follow all of safety and sanitation policies when handling food and beverage.
• Carrying out any miscellaneous duties and responsibilities as requested by your manager pertaining to total quality service delivered in Restaurant.
• Follows Hotel’s telephone etiquette standards.
• Follows Occupational Health & Safety regulations.
• Reports suspicious people, parcels, and behaviors to Security.
• Ensures adherence to Fairmont’s & Accor Hotels Code of Ethics.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be flexible in terms of working hours.
• Perform other duties, as and when required.

Qualifications

• Previous service experience an asset.
• Available to work flexible hours that may include early mornings, weekends and/or holidays.
• Previous point of sale system experience an asset, but not required. 
• Excellent communication and organizational skills. 
• Strong interpersonal and problem-solving abilities.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.

Additional Information

Our commitment to Diversity & Inclusion:

• We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

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Job Description

Scope of position:

• The Senior Chef De Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. They will be able to fully manage sections assigned to them and supervise staff. Always act in a professional manner using the company’s Mission, Vision, and Values. Senior Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Take charge of the kitchen in absence of Junior Sous chef or Sous Chef.
• Conduct daily shift briefings to kitchen colleagues in absence of Junior Sous Chef & Sous Chef.
• Lead by example using Accor Hotel’s: Mission, Vision & Values.
• Communicate daily with supervisors to ensure open lines of communication.
• Ensure all kitchen colleagues are aware of standards & expectations.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements.
• Support & motivate kitchen colleagues.
• Perform other duties as and when required.

Health and Safety

• Manage the Health and Safety standards of the pastry kitchen and ensure they are always followed.
• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the pastry kitchen are always kept clean and tidy. 
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• Strive to develop as a leader by attending Accor Hotels managerial courses.
• Support/Coach/Lead & Motivate kitchen colleagues.
• To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Maintain consistent on the job training sessions for culinary colleagues.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.
• Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.

Food Quality and Control

• Strives to maintain & improve all food preparations & presentations.
• Strives to improve Guest Satisfaction results for Food Quality.
• Act as an extension of kitchen managers to communicate food consistency & quality.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Support colleagues on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Complete assigned tasks in an efficient and timely manner.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
• 5 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Enthusiastic and guest driven.

go to method of application »

Job Description
Scope of position:

• The Senior Chef De Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. They will be able to fully manage sections assigned to them and supervise staff. Always act in a professional manner using the company’s Mission, Vision, and Values. Senior Chef De Partie will strive to exceed guest expectation and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Take charge of the kitchen in absence of Junior Sous chef or Sous Chef
• Conduct daily shift briefings to kitchen colleagues in absence of Junior Sous Chef & Sous Chef
• Lead by example using AccorHotels’s: Mission, Vision & Values
• Communicate daily with supervisors to ensure open lines of communication.
• Ensure all kitchen colleagues are aware of standards & expectations.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
• Support & motivate kitchen colleagues.

Health and Safety

• Manage the Health and Safety standards of the kitchen and ensure they are always followed.
• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy. 
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• Strive to develop as a leader by attending Accor Hotels Managerial Courses
• Support/Coach/Lead & Motivate kitchen colleagues.
• To undergo training in both formal courses and on-the-job to develop cooking and kitchen
• organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Maintain consistent on the job training sessions for culinary colleagues.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Head Chef.
• Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.

Food Quality and Control

• Strives to maintain & improve all food preparations & presentations.
• Strives to improve Guest Satisfaction results for Food Quality
• Act as an extension of kitchen managers to communicate food consistency & quality.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Support colleagues on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature.
• Complete assigned tasks in an efficient and timely manner.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
• 5 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Enthusiastic and guest driven.
• Have a strong passion for food.
• Be driven to succeed.
• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills.
• Proficient in the English language (verbal & written), second language is an asset.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Available to work flexible hours that may include early mornings, weekends and/or holidays.
• Highly responsible & reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively with fellow colleagues as part of a team.
• Positive attitude.