Production Chef

Join
us at Accor,
where
life pulses
with
passion!

As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan
45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.

Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo.

Byjoiningus,youwillbecomea

Heartist®,becausehospitalityis, first and foremost, aworkofheart.

Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world!

Youwillenjoyexclusivebenefits,specific to thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment.

Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning, tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleaguesand for theplanet.

Hospitality
isa
work
of
heart,
Join
us and
becomea
Heartist®.

Purpose:

Overall responsibility for the efficient and effective running of the kitchen and food production for all banquet’s functions primarily and all other outlets and stewarding, ensuring operating costs are minimized. The execution of all Novotel Miami Brickell and company policies/procedures. Ensuring that all services provided achieve the established standards, within the agreed budgetary controls. Advise the Culinary Director on all matters relating to the kitchens areas.

Ensure a high standard of cleanliness and hygienic practice throughout the kitchens.

Reports to:

Culinary Director

Essential Functions:

To assist the Culinary Director in budgeting i.e. food cost, payroll, etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.

Agree with other Food and Beverage department managers on the market potential for food outlets relating to the market competitors and the availability of the product.

In conjunction with the Culinary Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing.

To work with the Culinary Director, Director of Rooms and General Manager with capital expenditure items for the food and beverage department.

Product Control

Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

To maintain control of the standards for purchasing and receiving items.

Manages closely the storeroom and receiving of all food and beverage items and establishes and maintains control of the standards for purchasing and receiving goods. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.

To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.

To create recipes and production methods. To compile new restaurants, bars and banquet menus when required.

Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.

Responsible for control of equipment and scheduling maintenance.

Responsible to meet and exceed Novotel Miami Brickell Food standards and concepts.

Responsible to manage and deliver Heartists Dining Room meals as established, and manage the coverage for the shifts, to include overnight employee’s meals.

Works closely with the Catering Manager and F&B/Banquet Manager to discuss and produce banquet meals for all functions in the hotel, using the proper BEOs and F&B…