Total 1,015 job vacancies by AccorHotel

If you have a can-do attitude, thrive on working with a dedicated team and have experience in a fast-paced, high-volume kitchen, you are the Chef we want to meet!

About the Role! 

As our Demi Chef you will be passionate and creative in your approach to consistently producing high quality dishes that delight our guests. Your flexibility in adapting to special requests will contribute to creating memorable dining experiences that will see guests returning time and time again.

Reporting to the Executive Chef, your responsibilities will include: 

• Providing courteous, efficient and professional service to exceed guest expectations.
• Perform tasks within a timely manner to ensure high guest satisfaction. 
• Expressing your passions of culinary through creating consistently great food production, in line with high quality standards.
• Maintain standards of all health and hygiene requirements. 
• Liaise with the Kitchen on special requests or delayed meals.

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

We are hiring for the following outlet:

• Raffles Courtyard

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out ad-hoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.

Chef De Partie
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

What is in it for you:

1. Employee benefit card offering discounted rates at Accor hotels worldwide.
2. Develop your talent through Accor’s learning programs.
3. Opportunity to grow within your property and across the world!
4. Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.

What you will be doing:

1. Ensure personal cleanliness and proper deportment of all team members.
2. Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
3. Discuss with the Executive Sous Chef and recommends menu price adjustments.
4. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
5. Suggest new recipe/products which may improve quality of food.
6. Check and maintain all kitchen equipment.
7. Ensure that all safety, health, security and loss control policies and procedures and adhered to Government legislation.

Sous Chef 
Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.
What is in it for you:

1. Opportunity to develop your  talent and grow within Accor properties across the world.
2. Special Heartist rates in Accor worldwide.
3. Ability to contribute to local community and make a difference through our CSR activities.

What you will be doing:

1. Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
2. Suggest new recipe/products which may improve quality of food or lower food cost.
3. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
4. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
5. Ensure Kitchen team adhere to food safety, health, security and loss control policies and procedures and Government legislation

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Assist with implementation and maintenance of Sofitel Brand Standards.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Perform tasks within a timely manner.
• Contribute to Culinary revenue through effective food cost control.
• Lead Ambassadors by setting a positive example.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Monitor the productivity of other Ambassadors while also providing support at all times.
• Leads shifts while preparing food items and executing requests based on required specifications.

Who are we?

Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things! The world is more welcoming when we’re connected heart to heart. How do we do it? We care, we dare, we place people at the heart of everything we do. We are Accor.

What do we do?

Every day we connect with thousands of travellers as they adventure around Australia and the world. Qantas Lounges by Accor provides a relaxing start to a holiday, an efficient workspace between flights, and a comfortable stop on the way to anywhere. With a range of offerings from upscale to luxury, our Lounges receive rave reviews from both our customers and our team.

What are the roles?

Our Kitchen Stewards provide service from the heart across our Lounges, assisting the kitchen team by providing a friendly and efficient service that meets our guests’ as well as our business standards and expectations.

What do I need?

Our Kitchen Stewards are required to have the ability to work a 24/7 rotating roster, and the ability to pass a Federal Police Clearance to enable your work in the Airport. You must also have Australian working rights to be considered for this role.

Our new team member will have experience in previous experience in a high-volume commercial kitchen environment. Ideally you will have a proficient understanding of food and beverage safety requirements, ability to work under pressure and on your feet, as well as high standards of hygiene and cleanliness. More importantly, you will have a genuine love of making others feel welcome, enjoy working as part of a team and wanting to come to work to have fun. As a world-leader in hospitality we can train the skills needed to be exceptional.

Who are we?

Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things! The world is more welcoming when we’re connected heart to heart. How do we do it? We care, we dare, we place people at the heart of everything we do. We are Accor.

What do we do?

Every day we connect with thousands of travellers as they adventure around Australia and the world. Qantas Lounges by Accor provides a relaxing start to a holiday, an efficient workspace between flights, and a comfortable stop on the way to anywhere. With a range of offerings from upscale to luxury, our Lounges receive rave reviews from both our customers and our team.

What are the roles?

Our Food & Beverage Attendants provide service from the heart across our Lounges, assisting customers by providing a friendly and efficient food and beverage service that meets our guests’ expectations. Our team enjoy connecting with our customers, chatting about their travels and making them feel welcome.

What do I need?

Our Food & Beverage Attendants are required to have the ability to work a 24/7 rotating roster, hold a valid Responsible Service of Alcohol certificate and the ability to pass a Federal Police Clearance to enable your work in the Airport. You must also have Australian working rights to be considered for this role.

Are you looking to climb the ladder in the hospitality industry? Our new team member will have experience in hospitality, ideally food & beverage operations, and a la carte table service experience (highly regarded, but not necessary). More importantly, you will create a welcoming and friendly atmosphere where you will turn every moment into a memory and every experience into a story, and enjoy working as part of a team and wanting to come to work to have fun. As a world-leader in hospitality we can train the skills needed to be exceptional, leading you to advance in a career in hospitality.

The Assistant Restaurant Manager supports the efficient and effective operations of the food and beverage outlets. As the right-hand to the Restaurant Manager, the Assistant Restaurant Manager plays a crucial role in overseeing the day-to-day activities, ensuring exceptional guest experiences, and driving revenue generation. They assist in managing and coordinating staff, maintaining high service standards, and implementing operational procedures. The Assistant Restaurant Manager also collaborates with various departments to ensure smooth workflow and timely service delivery. With a focus on guest satisfaction, profitability, and maintaining the hotel's brand image, the Assistant Restaurant Manager contributes to the overall success and reputation of the hotel. 

• Manage the service of food and beverage within the restaurant, bar, room service and banquet operations.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and function areas;
• Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Food & Beverage and Front Office to ensure that preparations for conferences involving Front Office / Housekeeping have been made.
• Assist in the preparation of monthly restaurant, bar, and conference reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Food & Beverage Supervisors.
• Prepare weekly and monthly forecasts for restaurant, bar room service and conference areas.
• Ensure constant liaison with the Sales Personnel.
• Any other duties assigned by your manager.

To manage the complete F&B operations at Pullman & Novotel New Delhi Aerocity . As a director of Food & Beverage, behaves in an exemplary fashion, leads by example and is responsible for the overall Food & Beverage operation. He/she embodies the brand mindset, manages the team ensuring guest satisfaction with quality and high standards of service for customers and ultimately leads the operation to attain profitable results.

• Ensures guests are well looked after, from the moment they arrive to the time they leave.
• He/She ensures that all events run smoothly in accordance with the specifications validated by the Sales Manager / Meetings Manager and as per the client’s specifications.
•  Optimizes the Meeting offer by making proposals
•  Applies the brand's quality standards (SOP)
• Offers attentive service to guests, adapting to any constraints.
• Establishes good relations with guests, offering advice and fostering customer loyalty.
• Reviews inventories and manages stocks under his/her responsibility
• Increases revenue for the point of sale through additional sales techniques
• Is overall responsible for the financial performance of the events and banqueting areas.
• Prepares and analyses financial reports/results and implements corrective actions as necessary
• Manages the costs in accordance with the expense budgets and insures efforts to reduce costs and expenses without compromising on quality.
• Ensures strict adherence to Events and Banqueting Internal bill settlement policy, as per the company/hotel guidelines.
• Is the point of contact for all departments involved in setting up the event.
•  Boosts cross-departmental working methods thanks to his/her relational skills, adaptability and professionalism.
• Organizes the work for the team, including the need to multi-skill in employees for job requirements
• Optimizes the staffing as per the operations demands and if required assists other outlets requiring help & making provision for special events etc.
• Ensures information is properly passed on to the team (briefings and debriefings with the kitchen staff etc)
• Continuously takes initiatives to enhance and improve his/her team member’s product knowledge.
• Takes initiative to maintain and update repeat guest history and regularly communicates the same to the team members, during  briefings etc.
• Ensures prompt guest recognition on the basis of VIP list / repeat guests as per the guest history.
• Ensures the Events and Banqueting space is prepared to a high standard in order for conducting the guests' Event and ensures that all equipment is used correctly.
• Takes the global level of activity into account when managing the flow of guests and constantly checks the quality, speed and overall efficiency of the team/waiting staff.
• Ensures that the Back of the house service areas is maintained as per the hotel standards.
• Evolves working methods in line with brand philosophy
• Respects labor law, particularly when preparing work schedules
• Manages his/her team and is responsible for their talent development and organizes the training required for the same.
• Regularly conducts necessary tests for team members and takes necessary corrective actions.
• Integrates, trains and manages personnel and assists team members to  improve their skills and provides support for career development
• Ensures his/her staff are well presented (clothing, personal hygiene etc)

As the Executive Chef, you will take the lead of our culinary team, orchestrating exceptional dining experiences that embody creativity and excellence. In collaboration with our General Manager and Food and Beverage Manager, you will ensure the seamless operation of our establishment, maintaining the highest standards of quality, profitability, and industry reputation.

Your leadership will inspire a dedicated team to create remarkable Spanish inspired dishes, providing a valuable opportunity for career advancement.

You will also play a pivotal role in mentoring and guiding the kitchen team as we relaunch our award-winning restaurant. You will foster development and help them achieve their fullest potential. Key responsibilities will include designing innovative menus, managing costs with precision, and ensuring that all service areas are consistently prepared for optimal efficiency.

Staying abreast of industry trends and cultivating a cohesive and motivated kitchen atmosphere will be essential as you uphold our high standards. Furthermore, you will implement special promotions and leverage your expertise to contribute to our continued success.

Reporting to the Venue Manager, you will:

• Be responsible for supporting the Venue Manager in supervising the daily operations and team members of the Brewery Bar + Kitchen.

• Play a key role with major event activations, coaching and supporting team members and ensuring compliance across our beverage, gaming and restaurant areas.

• Organize Daily incoming Correspondence, make preliminary assesment and handle respond as appropriate.
• Prepare, assemble and distribute various report and documents.
• Establish and Maintain various filing/Records/Database of Business contacts, Trace pending items and follow up as appropriate.
• Arrange for various meeting and take minutes.
• Function as an administrative link to ensure that all parties recieve the relevant information respectively.
• Organize all necessary documents needed by Executive Chef.
• Ordering food items, office stationary supplies from Future Log.
• To ensure the effectiveness of the HACCP food safety system and practices by consolidating food safety data, customer complaints, etc. and communicate the same to management and concerned HOD’s
• Responsible for the effective and efficient maintenance of record documents related to the Hotel’s sanitation and hygiene efforts/program.

Guest Service Associate F&B Service
Passionate about guest interaction, food and beverage? As a Guest Service Associate F&B Service, you will lead your team to create unforgettable Food & Beverage experiences for our guests.
What is in it for you:
Employee benefit card offering discounted rates in Accor worldwide
Learning programs through our Academies and the opportunity to earn qualifications while you work
Opportunity to develop your talent and grow within your property and across the world
Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21
What you will be doing:
Assist in leading, mentoring and training the Food & Beverage Operations team
Supervise and delegate duties; Ensure brand standards are maintained
Liaise with kitchen to ensure the highest standard of food quality and visual appeal
Your experience and skills include:
Service focused personality is essential and a passion for everything food and beverage
Previous experience in a similar leadership role is an asset
Strong interpersonal and problem solving abilities and the ability to lead by example

Essential Duties and Responsibilities – (Key Activities of the role)

Operation

• Train and supervise the work of kitchen personnel in the respective sections

• Ensure personal cleanliness and proper deportment of all team members

• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management