Sous Chef

Company Description 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 Discover the life that awaits you at Accor visit Do what you love care for the world dare to challenge the status quo BELIMITLESS Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations This includes supervising kitchen staff ensuring high standards of food quality and hygiene managing inventory and contributing to menu planning The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment Key Responsibilities Assist the Executive Chef in planning and directing food preparation and culinary activities Supervise and coordinate the kitchen team during food preparation and service Ensure dishes are prepared and presented to hotel standards Monitor kitchen operations to maintain food quality freshness and consistency Train mentor and develop junior kitchen staff Ensure compliance with food safety hygiene and sanitation regulations Manage kitchen inventory and food cost control Participate in menu development and costings Handle kitchen scheduling stock ordering and supplier communication in the Chef s absence Ensure a clean organized and efficient kitchen workspace Address and resolve any kitchen or food-related issues promptly Stay updated with culinary trends and new techniques Qualifications Education At least a high school or vocational diploma Experience Extensive practical and managerial experience related to the processes in the respective department at least 5 years Foreign Language At least intermediate level 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 Specific Responsibilities Meets and exceeds each guest s highest expectations for delivery presentation and taste Professionally develops sous chef team and line employees Oversees everyday operations of the kitchen and communicates the EC s message daily Directly responsible for the efficiency of the kitchen utility staff on all shifts Works to motivate staff in their best efforts and keeps staff morale high Works with EC on controlling food and labor costs Ensures a sense of urgency and ownership amongst all staff for all service periods Evaluates menus constantly to keep them fresh up-to-date and exciting Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept Constantly looks to improve things solve problems never steps back or becomes complacent Respects staff supervised peers management and ownership Oversees and enforces processes for kitchen organization cleanliness and maintenance Exhibits a positive friendly attitude with staff and guests Reads guest surveys adjusts accordingly as issues arise Assist Events Dept with winning business providing service driving revenue Meets with vendors to purchase new items explores best pricing Other duties as assigned by your supervisor or manager