Executive 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

• Create, execute, and produce exceptional meals while keeping the highest quality standards, presentation, and flavour in mind, as well as industry trends and neighbourhood requests.
• Ensure statutory compliance in all food and beverage-related areas.
• You will maintain well-organised storerooms and inventories to ensure that the kitchen runs smoothly.
• Nurture and develop the potential of the culinary crew by providing an environment that brings out the best in them and allows them to be themselves.
• Ensure that everything runs well, that orders and delivery arrive and depart on time, that our service is efficient, and that our food hygiene standards are quite good.
• Interview, hire and select candidates who are able to work within the Sofitel brand standards, and agree to multi-tasking.
• Ensure that the departmental ambassadors are multi skilled and have the necessary skills to perform their duties and maximum efficiency, through consistent training in accordance with the annual Training plan.
• Assist in the training of subordinates as part of the effort to build an efficient team and to be able to take an active interest in their individual development and welfare.
• Adhere to all Company policies, procedures and values.
• Other duties as assigned.
  
  

• Minimum of 5 years of experience as a Senior Sous Chef, Restaurant Chef, or Chef de Cuisine. The combination of a solitary restaurant and a luxury hotel experience is beneficial.
• Passionate about gastronomy, visitor experience, and colleague involvement.
• A thorough awareness of the local food goods and culinary trends.
• Computer literate; proficient in Microsoft Office software.
• Proven ability to work in a fast-paced, customer-service-focused workplace.
• A team player who can train, coach, develop relationships, and motivate employees.
• Practical grasp of productivity and labour costs.