Job Description

. Kitchen equipment . Crockery . Catering work areas In compliance with HACCP rules RESPONSIBILITIES : . Offer the customer impeccable cleanliness and hygiene: . Crockery used in the various catering outlets . Catering equipment and work areas . Coordinate and animate the diving team: creates a dynamic allowing all the collaborators to be, permanently, at the service of the customer . Participate actively, under the control of the Chef de Cuisine, the good coordination of the diving service and of: . The kitchen, . The various catering outlets . The kitchen, . The various catering outlets . Performs, in collaboration with the divers, the general maintenance plan: ration grids; silverware. Ensures its application . Supervises (in some organizations) the assembly and assembly of trade fairs . Ensures compliance with: . Procedures related to the sorting of waste . Safety instructions on the use of equipment (knives, ham machine, fryer, etc.) . HACCP rules Measures the results of its actions through hygiene checks carried out by an external laboratory. Puts in place the necessary corrective actions Know how to manage: . Optimizes the costs inherent in its service. Sets up procedures to achieve the objectives set . Respects and applies the purchasing policy defined by Accor . Safely stores high-cost equipment . Ensures the proper use of cleaning products . Reduces breakage and/or loss of material by proper storage . Performs regular inventories; allows, in the event of a significant discrepancy, to implement immediate corrective actions . Proposes to the Catering Manager the purchases of operating equipment to be made, necessary for the department . Optimizes the payroll of his department: the schedules of presence are developed in line with the activity of the establishment, in compliance with social legislation. Complies with budgeted productivity ratios . Keeps its dashboards up to date (number of covers made; activity forecasts; workforce planning; productivity) and analyzes them . In collaboration with the Director of Catering, develops budgets annual for his service. Analyzes the results and takes the necessary corrective measures . Participates in the choice of investments for diving Qualifications SKILLS REQUIRED: . Team spirit . Team management . Leadership, sets an example . Confirmed experience in stewarding

Full time