CHEF PATRON

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants, and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and growth. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues, and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist® and let your heart guide you in this world where life beats faster.

Job Description

Responsible for managing kitchen activities, creating and coordinating the execution of recipes and dishes, guaranteeing the quality of products and services, as well as contributing to the profitability of the establishment.

• Plan, manage, and coordinate area activities, defining guidelines and work routines, guiding, prioritizing, and distributing tasks, and resolving relevant operational problems.

• Prepare menus, planning composition items, based on received demand and/or event history, taking into account nutritional balance and the properties that compose the food.
• Prepare technical sheets to ensure standardization and calculate the total cost of each dish.
• Participate in the preparation of the annual budget, as well as in monitoring the comparison between actual and budgeted figures.
• Manage stocks and consumption, guaranteeing levels based on demand, as well as performing daily and monthly inventory.
• Supervise the preparation of dishes to guarantee the required quality and presentation standards.
• Guarantee compliance with food safety regulations, as well as enforce the procedures of the good food handling practices manual.
• Guarantee compliance with food and beverage cost objectives.
• Interact with customers to clarify and resolve various issues relating to the modification/creation/adaptation of dishes.

• Develop new suppliers for the area, visiting them, getting to know their products and facilities, requesting quotes, and hiring when necessary.

• Coordinate the work team.
• Know and apply the concepts and practices of Accor's compliance and LGPD policy.
• Inventory control and breakdown of materials and equipment.
• Manage staff: hiring, firing, creating work schedules, shifts, time banks, vacations, and other people management tasks, sizing teams, as well as establishing time and service quality standards for the employees under their charge.
• Follow the guidelines of managers regarding selective collection and water and energy consumption, in order to meet environmental objectives.
• Direct the fulfillment of strategic goals for the area.
• Design and promote training programs for the team.
• Foster inter-departmental collaboration for operational continuity: Promote a culture of cooperation between areas.

Requirements

Education: Bachelor's degree in the corresponding area or a related field.

Master's degree in the corresponding area or a related field is desirable.

English: Intermediate

Minimum of 3 years of experience in the same position

Additional Information

• Knowledge and application of various food preparation techniques
• Knowledge and application of good food safety practices
• Notions of nutrition
• Food cost calculation
• Knowledge of Office and Internet

• Cost Control Management