Company Description
Raffles Hotels & Resort is a collection of award-winning luxury hotels located in vibrant destinations around the world. It is part of AccorHotels brands, which offers unique moments and diverse experiences in more than 4.100 addresses throughout 95 countries. From luxury to economy, each hotel shares a common, well-being and warm welcome.
Raffles Seychelles offers spectacular colleague accommodation, accompanied by world class facilities, transportation, uniforms, meals and boat tickets to and from Praslin/Mahé. The Resort features 86 luxurious villas, the award-winning Raffles Spa as well as several stylish and unique dining options.
We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand.
Job Description
To train and supervise the work of the kitchen personnel in their sections, Maintain high standards of food preparation and service in the appointed kitchens.
KEY ROLES & RESPONSIBILITIES
Operations
Produce high quality food in a specified area of the food preparation to ensure that Commis and Trainee Cook are competent to produce the same high quality of food
Responsible to have adequate raw products available in respective section to produce the daily volume of food required
Responsible to assist section head in continuous training of junior staff
Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage
Check stores and refrigerators and oversee proper storage and recycling of leftovers
Ensure effective communication among the kitchens and with other departments
Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
Be responsible for the proper storing and recycling of leftovers
Hygiene and Sanitation/ Maintenance
Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
Work closely with Chief Steward to monitor and ensure that all equipment cleaning is properly conducted and according to schedule
Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms
Ensure work areas and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policy
Ensure refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean
Check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean at all times, and the contents are always fresh and dated
Ensure exhaust hoods, stoves, ovens, salamanders, steamers, filters, boiling pans, hot and cold cabinets etc. are spotless and cleaned on a daily basis
Human Resources and Training
Trains and motivates all junior staff by direction of established Raffles’ standards
Report to Section Head on all staff and operation matters; assist in performance appraisals
Attend all allocated training classes, staff meetings and give suggestions for improvement
Monitor staff schedules and ensure punctuality at work
Coordinate Restaurant/Banquet/food production, and all specific duties to junior staff
Qualifications
Apprenticeship or College level
Food Knowledge
Additional Information
Oral and written fluency in English
Knowledge of other languages
Ability to motivate and lead
Neat appearance
