Accor
Hospitalidade
CHEFEDECOZINHA
“CHEFE DE COZINHA at Accor. Skills: process management, cross-functional coordination, vendor/stakeholder management, operational metrics, resource planning, continuous improvement, menu planning, cost control, inventory management, food safety standards, people management. planning, administering and coordinating area activities. defining guidelines and work routines”
What You'll Achieve.
achieving food and beverage cost targets; ensuring compliance with management contract targets; ensuring standardization and calculating total cost of each dish; ensuring quality and presentation standards; ensuring food safety compliance standards
Industry & Context.
solving relevant operational problems; issue resolution related to dish alteration/creation/adaptation
Disponibilidade de trabalhar na escala 6x1
What You'll Do.
administering and coordinating area activities
defining guidelines and work routines
prioritizing and distributing tasks
solving relevant operational problems
planning menu items based on demand and event history
considering nutritional balance and food properties
elaborating technical sheets (quantity
ensuring standardization and calculating total cost of each dish
participating in annual budget elaboration
controlling actual vs. budgeted expenses
administering stock and consumption
ensuring stock levels according to demand
performing daily and monthly inventory
supervising dish preparation
ensuring quality and presentation standards
ensuring food safety compliance standards
enforcing food handling best practices manual procedures
achieving food and beverage cost targets
analyzing kitchen reports
statistics and results statements
interacting with clients for clarifications and issue resolution related to dish alteration/creation/adaptation
ensuring compliance with management contract targets
developing new suppliers
knowing their products and facilities
obtaining quotes and contracting suppliers when necessary
coordinating the team
evaluating performance
and motivating collaborators
controlling and elaborating kitchen inventory of materials and utensils (in absence of Steward Supervisor)
executing other related assignments as needed
controlling inventory and breakage of materials and equipment
elaborating work schedules
and other people management duties
defining service time and quality standards for managed staff
How You'll Work.
Team & Collaboration
cross-functional coordination; interacting with clients; coordinating team under responsibility; developing new suppliers; working with management contract targets
Communication Scope
interacting with clients for clarifications and issue resolution
Process & Methodology
process management, resource planning, defining guidelines and work routines, prioritizing and distributing tasks, budget elaboration, controlling actual vs. budgeted expenses, ensuring compliance with management contract targets, managing staff, elaborating work schedules, rotations, hour banks, vacations, dimensioning teams, defining service time and quality standards
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