Asian Chef

Accor · Hotels & Resorts · 21 days ago
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Location
Remote (Egypt)
Visa
Sponsors visas in United Kingdom; no register of this country names it
Employment
Full-Time

First seen by Alion on Oct 18, 2026. Accor scores B on the Alion truth index.

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Accor

Accor is a French hospitality group headquartered in Issy-les-Moulineaux, near Paris, that operates, franchises and manages hotels and resorts. Its origins go back to the first Novotel opened in 1967 by Paul Dubrule and Gérard Pélisson, and the group took the Accor name in 1983. Its portfolio of more than 5,000 hotels spans brands such as Raffles, Fairmont, Sofitel, Pullman, Mercure, Novotel and ibis, alongside the ALL loyalty programme. The company is listed on Euronext Paris.
accor.com · HQ: Issy-les-Moulineaux, France · Hotels & Resorts · Est. 1967
Tech stack of Accor
  • Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy coherent systematic and organised manner; and create team spirit and increase their motivation by contributing to their education professional skills and personal development.
  • Is responsible for the cost quality hygiene taste presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.
  • Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair it is not allowed that man has a moustache or beard.
  • Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.
  • Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.
  • Check the daily provision vouchers and accelerate the circulation of slowmoving supplies.
  • Control the current status of raw foods and provisions as well as the way that excess food is used prevent food from spoiling use excess food in an efficient manner and control the portions of food.
  • Make sure the personnel working in the department comply with personal hygiene rules.
  • Check all of the storage houses at the beginning of work and ensure that they are orderly deliver old products to production and make sure that the remaining food is made use of. Check the cooling systems of food storages and ensure that food is used according to the first in first out principle.
  • Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not reoccur.
  • Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Chef.
  • Assist the Executive Chef in preparing menus taking into account the facilitys standards food cost budget and special occasions (private functions special themes etc.).
  • Determine the necessary cooking methods to produce food in a quality and healthy manner and control whether these methods are implemented.
  • Deliver trainings to food production personnel about menu preparation product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards).
  • Regularly monitor the food safety management system.
  • Keep track of the related publications seminars and trade fairs to operate his/her department in a more modern healthy and efficient manner.
  • Instruct stewards to make sure that the kitchen is extremely clean safe and compliant with hygiene rules.
  • Communicate the workload and operations to seniors assign personnel to projects taking into account their strengths and weaknesses and support their development.
  • Monitor the work of kitchen personnel instruct them take measures against potential adverse events and design their training programmes.
  • In addition to the above carry out the Executive Chefs written and verbal orders and report to senior managers.
  • Initially prepare all of the food produced in the restaurant and show how to make the food to the personnel. Is responsible for the production and presentation of the food in the restaurant.
  • Remain in the restaurant during service hours and when needed talk to guests and ask them what they would like what they like and do whatever is necessary to increase guest satisfaction.
  • To predict that all activities and to be purchased all equipment and belongings may create disease for the environment to join all activities which is organized to protect biological diversity and shares the responsibilities shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper printed out etc.).
  • To implement necessary warnings and departmental trainings in order to save energy inside the facility.  
  • To implement his responsibilities in order to eliminate and collect waste in a proper way reduce environmental pollution and harmful effects to the environment.
  • Carry out all responsibilities related to the quality management systems implemented at the facility.
  • Carry out all other duties assigned by managers and hotel management not specified in the job description.
  • Carry out all responsibilities related to Protection from pandemic disease & action response implemented at the facilities

    • Qualifications:

    • Education: At least a high school or equivalent diploma.
    • Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 3 years).
    • Foreign Language: At least an intermediate level of English.
    • Courses and Training: Prior attendance in courses and seminars in the related field.
    • Computer Literacy: Basic computer applications.
    • Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

    Additional Information:

    Your team and working environment:
    In 12 sentences introduce the team property or office environment in a way that reflects the culture
    Note: Customization may be included for any specific local or legislative requirements such as work permits
    Our commitment to Diversity & Inclusion:
    We are an inclusive company and our ambition is to attract recruit and promote diverse talent.


    Remote Work:

    No


    Employment Type:

    Fulltime

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