Total 1,015 job vacancies by AccorHotel

We are seeking a full-time Chef De Partie to join our team immediately and provide efficient, friendly and professional service to all of our lounge guests. We have opportunities available in our al la carte and buffet environments.

All of our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service.

• Support the Executive Chef in food preparation, ordering, and team development to meet lounge standards.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Work with and coordinate the work of apprentices in preparing and producing food as required.
• Assist with managing team members - performance and leading by example. 
• Responsibility for your designated area, as well as anticipation of guests needs
• Prepare and present with flair all menu items for buffet, a la carte and tray service as required to Lounge standards and within budget controls
• Ensure Food safety standards are met in all stages of the food cycle—delivery, storage, preparation, cookery, service, and rotation. 

ALL about the role:

• Ensure consistent great food production, in line with the high-quality standards
• Perform tasks within a timely manner
• Keep all working areas clean and tidy and ensure no cross contaminating
• Assist other departments wherever necessary and maintain good working relationships
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Awareness departmental targets and strive to achieve them as part of the team
• Meet all health and hygiene requirements
• Be environmentally aware

As our Head Chef, you will be at the forefront of this exciting new chapter, responsible for crafting and executing an innovative menu that reflects our refreshed venue and meets the evolving tastes of our guests. This is a fast-paced role that requires culinary expertise, leadership skills, and a passion for creating memorable dining experiences.

Your key responsibilities will include:

• Leading the kitchen team in the development and design of a creative, seasonal menu that showcases the best local ingredients.
• Ensuring the highest standards of food safety and hygiene are maintained at all times.
• Overseeing daily kitchen operations, ensuring quality and consistency in every dish served.
• Managing kitchen inventory and food costs effectively, while maximizing efficiency.
• Reporting on kitchen performance and gathering guest feedback to drive continuous improvement.
• Training and mentoring kitchen staff, fostering a collaborative and positive work environment.

Swissôtel Sydney, part of Accor’s international network, have an exciting opportunity for passionate Food & Beverage Attendants to join our luxurious Arches Bar on Market Street.

Operation

• Perform opening/closing side duties as assigned and set all tables according to standards and procedures
• Deliver F&B services in accordance to departmental standards and procedures
• Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation
• Greet all patrons warmly upon arrival at the door and escort them to the table
• Ensure that all food & beverage are served according to service standard
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons’ table at the correct temperature
• Try to remember individual patron’s names and their preferences to extend a personalized service
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full
• Thank all patrons for patronizing the outlet upon their departure
• Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area
• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition
• Report any complaints, incidents or other irregularities to management
• Assist other Food & Beverage outlets with their operations during peak times or when required

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the Management of the Hotel

• To look after the day to day operation of the restaurant by ensuring it runs smoothly.
• Implements guidelines, policies, and procedures for those operating outlets.
• Manage and implement Pullman Brand Essentials as per concept of outlet
• Achieve and exceed guest dining experience expectations measured by social media feedback & RPS score.
• Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times
• Ensure all food served are being closely monitor and governed by food safety measures and meet with the highest food hygiene standards 
• Conduct training about service knowledge and product knowledge to achieve professional team member’s service skills.
• Ensure every hotel information & activities is shared with other colleagues with consistent follow up.
• Make sure that the monthly, quarterly & yearly stock take & inventory of the below concerns are correct and recorded. 
• To ensure that food & beverages comply with hygiene standards- HACCP and daily spot check of Hygiene is implemented and recorded.
• Supervises and checks the restaurant, buffet set-up, menu presentation, and creates special promotional events in order to increase revenue and enhance the guest experience.
• Collaboratively supervises the functioning of the outlet concerning employees performance, guests experience and brand standard audits.
• Attends all other meetings as required by the administrative calendar from time to time.
• Implements a daily, weekly and monthly checklist for the entire restaurants and ensures proper follow-up to attain maximum quality and efficiency. 
• Supervises and coordinates monitoring of daily menus, beverage list and wine lists by ensuring it is always in good condition.
• Must be an example of the Pullman Values, brand standards, and a champion of grooming and appearance guidelines.

• Daily administrative work. Controls stock, consumption, orders stationary, printed material, and office supplies. Distributes and circulates memos, letters, and other written communication. Assist the departments to complete the monthly attendance records
• Establishes and maintains effective employee and inter-departmental working relationships.
• Handles or forwards inquiries from clients, suppliers, competitors and other members of the local community.
• Arranges internal/external appointments for F&B Manager/Director.
• Establishes and maintains internal and external departmental working relationships. 
• Assists in cultivating a positive culture surrounding the guest feedback platform and any online channels relating to restaurants, bars and events.
• Providing operational support when necessary and during busy period under the instruction of Food and Beverage Manager/Director.
• To be well verse and lead the admin works, translations, MEMO drafting, meeting minutes follow up, proper filling of records in F&B Service.
• Assists in monitoring and driving product & service excellence from guests’ feedback, audit checks (EVALPACK+ Brand Standard) and mystery shopping.
• Prepares necessary presentations tools such as power point slides, graphs, charts etc.
• Collaborate and coordinate with restaurants during the festive periods and managing the Festive Desk.
• Formatting of menus for the restaurants under the guidelines of Pullman standard under marketing team.
• Update the operations manual (SOPs) for filling record.
• Creating new articles in FutureLog for further purchase processes.
• Understands and keeps track of Hub OS tickets within Food and Beverage Service.
• Creates monthly training plans under the guidance of the F&B Manager/Director.
• Coordinating the daily F&B logbook in conjunction of all F&B section heads.

Junior Sous Chef is responsible for creation of menus and standard recipes maintain and control production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.

Decision Making Responsibilities:

• Assist in food preparation and collaborate with the executive/head chef.
• Help in the design, testing, and implementation of the food and drink menu.
• Produce high-quality plates for customers in both design and taste.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering, supplier relationships, and management of supplies.
• Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
• Department Budget
• Matters pertaining to Culinary  operations
• Within the authority as assigned by Superior

The Executive Sous Chef in serves a crucial role in ensuring exceptional culinary experiences in the hotel's food and beverage outlets. They oversee and manage the culinary operations of the F&B outlets. The Executive Sous Chef works closely with the Executive Chef and collaborates with the F&B team to create innovative menus, maintain high culinary standards, and deliver memorable dining experiences. They are responsible for supervising the kitchen staff, monitoring food quality, managing inventory, and ensuring efficient operations. By providing leadership, creativity, and attention to detail, the Executive Sous Chef contributes to the hotel's reputation for culinary excellence and guest satisfaction in their designated outlet.

The role

We have a wonderful rare opportunity to join our Kitchen Brigade as a part-time cook, you’ll be responsible for assisting in the effective operation of the Kitchen and working in a team to provide quality and a high level of service to guests while adhering to Kitchen policies and procedures.

Now more than ever, its important you understand food hygiene and can stay up to date with our cleanliness standards. As well as growing and developing, we want YOU to have the passion to THRIVE in a fast paced Kitchen environment.

What you’ll be doing:

• Food production in accordance with requirements whilst ensuring correct methods of cooking, consistency in product and quality
• Ensure the overall cleanliness and the health and safety & ALLSafe aspects of the kitchen are maintained at all times
• Responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control
• Be a positive team member with a "Can Do" attitude

Job Purpose

This position is responsible for providing prompt and professional F&B service to Hotel’s guests.

Reporting Lines to Food & Beverage Manager

Primary Responsibilities

Outlet Operation

• Perform opening/closing side duties as assigned and set all tables according to standards and procedures

• Deliver F&B services in accordance to departmental standards and procedures

• Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation

• Greet all patrons warmly upon arrival at the door and escort them to the table

• Ensure that all food & beverage are served according to service standard

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

• Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons’ table at the correct temperature

• Try to remember individual patron’s names and their preferences to extend a personalized service

• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full

• Thank all patrons for patronizing the outlet upon their departure

• Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area

• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition

• Report any complaints, incidents or other irregularities to management

• Assist other Food & Beverage outlets with their operations during peak times or when required

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features

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

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

• Report for duty on time wearing clean and complete uniform at all times

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

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

About the job…

We are looking for an experienced and influential industry leader as Food & Beverage Manager to join Novotel Surfers Paradise. The ideal candidate will have extensive experience managing operational Food and Beverage teams. Reporting to our General Manager, you will collaborate with the Leadership Team to deliver successes for the Hotel with particular focus on the Food & Beverage departments.

Your ability to effectively collaborate with the team, your entrepreneurial approach, your passion of food and beverage and guest experience, and your ability to generate revenue will all play a significant part in how successful you will be in this position.

Key responsibilities:

• Giving your departments strategic direction, monitoring performance, and managing teams well.
• Ensuring the daily operations of food and beverage outlets, conferences, and events run smoothly, profitably, and efficiently.
• Providing direction and assistance to the food and beverage and operational kitchen teams.
• Delivering on our Accor Live Limitless loyalty promise
• Maintaining operational systems, promoting best practise processes and procedures, as well as finding new and creative methods to conduct business.
• Ability to coach, develop and influence our leadership team to enhance the overall food and beverage profitability and performance
• Providing direction and support to align departmental goals with overall Hotel strategies
• Delivering on the Novotel brand promise in all interactions
• Work with our leadership team to develop strategies and execute effectively across multiple operational departments

As our Chef de Partie, you will play a key role in creating high-quality dishes, overseeing kitchen operations, and ensuring food safety. You'll have the opportunity to develop innovative menu items while mentoring junior staff, contributing to their growth and skill development.

Your diverse background in cooking styles and techniques will be invaluable as you supervise and train the kitchen brigade, fostering a collaborative and efficient work environment. Join us in delivering exceptional dining experiences!

We are seeking experienced Food & Beverage professionals to join our team.

Responsible for ensuring total guest satisfaction through the provision of professional F&B service.

Key responsibilities include:

• Maintain Food & Beverage product knowledge
• Providing a high level of guest service
• Set up/ pack down of the outlet
• Order taking & food delivery 
• Ensuring all service areas are kept clean and well organised 

• Incharge as Food & Beverage Cost Controller in the supervision of Financial Controller, handling of Food and Beverage requisitions, preparation of Sales Analysis and Standard Recipe Costing, preparation of Cost Reports, monitoring and control purchases against budget, pre-cost of all restaurant and banquet menu, inventory of Food and Beverage and other items and management of minimum and maximum par level of all store items.
• To ensure the smooth and efficient operation of Cost Control, Store rooms and Receiving and to assist Management in keeping the cost of food, beverage and other supplies to the minimum. 
• Establish and maintain seamless co-ordination & co-operation with all departments to ensure maximum cooperation, productivity, and guest service.
• Spot Checks.
• Submit all Food and Beverage cost related details to the Accounts Department.
• Submit to the Food and Beverage Department, all necessary information related to Food and Beverage sales and cost control.
• Ensure that proper records have been kept of inventory receipts, issues and returns by use of storeroom stock cards and signed documents.
• Conduct monthly inventory of food, beverages and other storeroom items.