Junior 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 tomorrows 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

• Support the Sous Chef in managing the kitchen operations: food preparation, cooking, plating and service
• Ensure the consistency of all dishes in terms of taste, appearance, portion size and presentation, according to established recipes and brand standards
• Participate in mise en place, line management, assembly stations and service execution during high volume periods.
• Monitor and manage ingredient quality, storage, stock rotation, and minimize waste.
• Maintain highest standards of hygiene, sanitation and kitchen safety, in compliance with HACCP and local regulations.
• Conduct regular checks on storage, equipment, food preparation and service to ensure compliance with standards.
• Ensure proper handling, labeling, and storage of food items, and supervise compliance across shifts.
• Supervise and support the kitchen team (line cooks, prep cooks, commis) during service; ensure smooth operations across shifts.
• Provide training, guidance and mentorship to junior kitchen staff; assist in schedule management and shift coverage.
• Assist with recruiting, evaluating performance, and providing feedback to culinary team members.
• Help manage inventory levels, placing orders as required, monitoring usage and ensuring value for money.
• Assist in controlling food cost, portion control, wastage minimization and aligning kitchen operations with budgetary goals.
• Contribute to the development and implementation of standard operating procedures (SOPs) and best practices for kitchen efficiency.
• Collaborate with the culinary leadership team to develop and implement special menus, seasonal dishes, promotions, and themed events.
• Interact with guests when needed to gather feedback, resolve concerns and enhance their dining experience.
• Uphold the brand’s standards in luxury service, presentation and hospitality experience.
  
  

• Culinary diploma or equivalent qualification in culinary arts, hotel & restaurant management or related field.
• Minimum 3 years’ experience in a professional all day dining and banquet kitchen environment including at least 1 year experience as Junior Sous Chef.
• Experience in luxury hotels, high‑end restaurants or similar premium hospitality settings preferred.
• Strong culinary foundation: proficiency in a variety of cooking techniques, cuisines, plating/presentation styles and kitchen management.
• Leadership qualities: ability to motivate, train and direct a team; strong communication and interpersonal skills.
• Excellent organizational, multitasking and time‑management skills; ability to work under pressure in a fast‑paced environment.
• Flexible to work varied shifts, including evenings, weekends and holidays.
• Knowledge of food safety, hygiene standards, health regulations and kitchen operations software/inventory systems is a plus.
• A positive, proactive attitude with a passion for culinary excellence, creativity and guest satisfaction.