Chef De Cuisine
vor 4 Wochen
Description de l'entreprise
Pourquoi travailler chez Accor ?
Nous sommes bien plus qu'un leader mondial. Nous vous accueillons comme vous êtes et vous pouvez trouver le métier et la marque qui correspond à votre personnalité.
Nous vous accompagnons dans votre évolution et votre apprentissage au quotidien, nous nous assurons que votre travail apporte du sens à votre vie. Ainsi, durant votre expérience avec nous, vous pouvez explorer les possibilités illimitées du Groupe Accor.
En rejoignant Accor, vous écrivez chaque chapitre de votre histoire et ensemble nous pouvons imaginer l'Hôtellerie de demain. Découvrez la vie qui vous attend chez Accor, ici.
Faites ce que vous aimez, prenez soin du monde qui vous entoure, osez challenger le status quo #BELIMITLESS
Description du poste
Le/la chef/cheffe de cuisine supervise et coordonne l'ensemble des activités liées à la cuisine de l'établissement dans lequel il/elle travaille. Il/elle gère l'approvisionnement des produits et encadre son équipe. Garant(e) de la qualité de ses plats, il/elle est également un(e) excellent(e) cuisinier(ère) et conçoit régulièrement de nouvelles recettes dans le but de fidéliser sa clientèle.
Gestion des stocks et approvisionnementCommander les produits et matières premières auprès des différents fournisseurs et agriculteurs de sa région.Réaliser des prévisions des approvisionnements en fonction des besoins en production.Gérer l'approvisionnement des matières premières nécessaires en cuisine afin d'éviter les excédents ou la rupture de stock.Dresser un inventaire des produits disponibles en réserve.Organiser le stockage des denrées, en les triant par dates de péremption par exemple.Production culinaireRédiger des fiches techniques des différents plats proposés à la clientèle.Participer à l'élaboration des menus et des cartes avec le responsable de restaurant et/ou d'établissement.Proposer et concevoir de nouveaux plats, ainsi que des améliorations des recettes déjà créées.Goûter les préparations culinaires et ajuster leur assaisonnement, et prêter attention à l'esthétique des plats avant de les servir.Contrôler la qualité de la production de ses équipes, ainsi que la bonne utilisation des équipements et matériels présents en cuisine.Analyser les possibles dysfonctionnements présents en cuisine, et proposer des mesures correctives afin d'y remédier.Management et encadrement des équipesIdentifier les besoins et définir les actions de formation à mettre en place afin de développer les compétences de ses équipes en cuisine.Recruter et intégrer les nouveaux cuisiniers avec le chef d'établissement et le responsable de restaurant.Se préparer aux périodes de travail plus soutenues en recrutant des saisonniers et des intérimaires.Définir les plannings et congés de ses équipes.Veiller au respect des règles d'hygiène et de sécurité alimentaires de l'ensemble du personnel présent en cuisine.Activité éventuelleParticiper à l'élaboration de banquets, de buffets… dans le cadre d'événements particuliers ou de réceptions par exemple. Informations supplémentaires
Notre Engagement Diversité & Inclusion :
Nous sommes une entreprise inclusive et notre ambition est d'attirer, de recruter, et de promouvoir la diversité des talents.
#J-18808-Ljbffr
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