.Company DescriptionWe are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.Accor.Com/Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESSJob DescriptionAssist the Executive Sous Chef in the full operation of all kitchen units.Responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.Within kitchen hygiene rules, the chef who is working in the kitchen should have short and well-cared hair; it is not allowed for men to have a moustache or beard.Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.Work in a coordinated manner with all section chefs and instruct them as needed.Personally control that the presentation and quality of food prepared for breakfast, lunch, and dinner is in accordance with the standards.Prepare the list of materials to be purchased, place their orders on the system, and check the meat, fish, and vegetables that are purchased.Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.Plan food production in accordance with the stages identified by the Executive Culinary Chef.Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food.Responsible for preparing standard recipes for all foods produced in order to standardize the portions, taste, and quality.Continuously monitor that the personnel working in the department comply with personal hygiene rules.Ensure that the records needed for the food safety system are kept regularly.Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of.Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur.Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Sous Chef.Organize the personnel's weekly schedule. Control the monthly timecards and submit to the Executive Culinary Chef for approval