Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love, care for the world, dare to challenge the status quo!?#BELIMITLESS
Nestled in the charming town of Yalikavak, MGallery The Bodrum Hotel is just minutes away from the famous Yalikavak Marina. The hotel offers a range of thoughtfully designed rooms from cozy Junior Suites to luxurious Executive Suites, and spacious Two-Bedroom Family Suites, each room combines comfort and style for a delightful stay.
Situated by a private beach area, the hotel is a top choice for couples, honeymooners, families, and travelers seeking tranquility.
The five star two-year-old hotel offers; exclusive sandy beach, an infinity pool, beachfront restaurants and bars, The spa features an indoor pool, hamam, gym, and soothing treatments, inviting guests to relax and unwind.
A unique feature of the hotel is its role as an open art gallery, proudly displaying a curated collection of over 100 art pieces from around the world. MGallery the Bodrum Hotel offers more than just a beachfront escape; it is a comfortable, luxurious, and creatively inspiring haven, where every moment is designed to create an unforgettable experience.
Job Responsibilities:
- Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
- Responsible for in the daily requisitioning of all food goods.
- Be familiar with local requirements and sanitation regulations.
- Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
- Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
- Creates enthusiasm for training and development amongst his subordinates.
- Motivates and leads by example.
- Communication of food trends and market needs to ambassadors.
- Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
- Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
- Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
- Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
- Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
- Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
- Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
- Assist the Executive Chef in compiling the annual marketing plans and budgets.
- Ensure disciplinary and grievance procedures are properly adhered to and followed.
- Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
- Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
- Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
- Conduct weekly inspections of kitchens and restaurants with follow-ups.
- Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.
- Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
- Assist in the preparation and control of daily and weekly market lists.
- Be fully responsible for the labour budget of his assigned kitchen department
- Any other reasonable request as required by Hotel Management.
Job Specifications:
- Previous experience of similar level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment
- Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
- Has the ability to work autonomously
- Has the ability and willingness to undertake further development
- An understanding of luxury guest expectations.
Additional Information
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
