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 https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description SUMMARY AND GENERAL DUTIES: • She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard • Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet • Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement • Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet • Assists the Executive Chef in developing new cuisine concepts. • Ensures implementation and maintenance of standards of food quality, preparation and presentation. • Assists in menu planning and costing. • Ensures good physical upkeep, condition of equipment & utensils in all the kitchens & co-ordinates with Engineering department for repairs and maintenance. • Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards. • Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications. • Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained. • Recommends changes in systems and procedures to increase efficiency and improve service quality. • Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction. • Ensures all employees in the department adhere to the organizations rules and regulations. • Recommends changes in the menus. • Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage. • Perform as per Operational Standards. • Proper grooming at all times. • Attend training classes as per schedule. • Show fullest cooperation and respect within the team and other departments. • Is aware of the daily activities and has product knowledge of all the hotel facilities. Organization & Set Up • After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required. • Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen. • Attends the communication meetings of her/his Outlet, such as daily briefings. • Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others. • At the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef & reporting Sous Chefs to ensure a smooth running operation. • Applies HACCP as per the Hotel Standard. • Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef. During the operations, in the restaurant & in front of the guest • Helps and assists the guest to explain dishes and recommends food specialties and promotions if available. • Makes sure buffets are refilled at all times and the quality of the products is as per our standard. • Creates an atmosphere of tranquility amongst the brigade. • Checks the standard and quality of food which leaves the kitchen. • Reports received suggestions and/or comments from guest to the Executive Chef.\ General / Miscellaneous • To be punctual on duty and ensure the same of your employees. • Be well groomed to the standards laid down. Insist on the same standard for your employees. • To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures. • To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment. • To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude. • To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction. • To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs • Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility. • Other duties as assigned. Qualifications • Diploma or degree in vocational hospitality • Has 4-5 years experience in 4-5 star Hotel Additional Information What Is In It For You • Employee benefit card offering discounted rates at Accor worldwide • Learning programs through our Academies • Opportunity to develop your talent and grow within your property and across the world! • Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 Show more Show less

Diploma or degree in vocational hospitality; 4-5 years experience in 4-5 star Hotel

Oversee daily food production in the outlet and ensure top-quality products per hotel standards; ensure standard recipes and plating guides are followed; manage menu planning and costing; assist in special promotions, events, and development of new cuisine concepts; maintain food quality, preparation, and presentation; coordinate with Engineering for equipment maintenance; organize kitchen work, including shifts and vacation; ensure high-quality raw materials; train and communicate with Outlet Supervisors; enforce HACCP and operational standards; ensure timely and accurate service; supervise kitchen staff and maintain discipline; assist guests with dish explanations and recommendations; ensure buffets are replenished and meet quality standards; foster team cooperation and professional image; promote customer satisfaction; communicate necessary information to Executive Chef and Sous Chefs