Jr. Sous Chef

The Jr. Sous Chef position is an essential role within our culinary team, demanding the utmost professionalism and dedication to culinary excellence.

• Assume full responsibility for the seamless daily operation of the department, including acting as the Executive Chef's deputy in their absence.
• Maintain unwavering commitment to consistently delivering food of the highest quality and standards.
• Strictly adhere to HACCP standards at all times, demonstrating exemplary professionalism.
• Provide essential functional assistance and authoritative direction to daily kitchen operations.
• Consistently produce food of exceptional quality to meet and exceed guest expectations.
• Ensure rigorous adherence to all standard recipes throughout the preparation process.
• Implement and enforce comprehensive safety policies within the section, ensuring all staff members are fully aware and compliant.
• Delegate duties to subordinates in a fair, appropriate, and professional manner, providing clear instructions.
• Exercise stringent control over food costs while maintaining superior food quality in the kitchen.
• Provide authoritative supervision to all subordinates, maintaining a professional demeanor at all times.
• Demonstrate unwavering commitment to implementing the AccorHotels Vision and actively embody the AccorHotels Values in all aspects of work.
• Collaborate with the Executive Chef to develop and implement innovative menu items, keeping abreast of current culinary trends and techniques.
• Oversee and participate in the training and development of kitchen staff, fostering a culture of continuous improvement and culinary excellence.
• Ensure proper inventory management, including stock rotation, ordering, and minimising waste to optimise kitchen efficiency and profitability.
• Maintain open lines of communication between the kitchen and front-of-house staff to ensure seamless service and prompt resolution of any guest concerns.

Requirements:

• Minimum Professional Certificate in a Culinary-related field
• Minimum of 5 years of relevant experience in the Food & Beverage industry (hotel and free-standing restaurant) in a similar position
• A WSQ Food Safety certificate is an advantage
• Previous leadership experience in a high-end kitchen is required
• Good interpersonal skills with the ability to communicate with all levels of colleagues
• Service-oriented with an eye for detail
• Multicultural awareness and the ability to work and thrive within a culturally diverse environment