Executive Sous Chef

We are seeking a talented and driven Executive Sous Chef to lead our kitchen operations and report directly to the General Manager. This is a senior leadership role with full responsibility for delivering exceptional food quality innovative menu offerings and operational excellence in a luxury hospitality setting.

Key Responsibilities

• Oversee and direct all kitchen operations including buffet setups a la carte dishes and banquet preparations with utmost precision and attention to detail.
• Cultivate train and motivate a professional team of chefs to achieve and maintain the highest standards of culinary excellence.
• Rigorously ensure consistent food quality taste and presentation in every dish served upholding the establishments reputation.
• Implement and maintain stringent food cost controls portion size standards and inventory management to meet budgetary requirements.
• Develop and execute menus and buffet setups with a strategic creative and market-oriented approach.
• Diligently monitor staff attendance punctuality and performance enforcing high standards of discipline and teamwork.
• Strictly enforce compliance with health safety hygiene and sanitation standards ensuring zero tolerance for violations.
• Address guest feedback related to food quality and presentation promptly and effectively treating each instance with the utmost seriousness.
• Implement and maintain rigorous kitchen security protocols ensuring only authorized personnel access the kitchen.
• Oversee equipment maintenance and ensure timely follow-up on repairs to prevent operational disruptions.
• Foster a professional working environment that emphasizes teamwork employee welfare and continuous professional development.

Qualifications :

• Bachelors degree or equivalent diploma in Culinary Arts or a closely related field is mandatory.
• A minimum of 57 years of progressive experience in a upscale hotel or fine dining establishment is required with no less than 2 years in a Sous Chef or comparable leadership position.
• Comprehensive knowledge and mastery of diverse cuisines and contemporary cooking techniques is essential.
• Demonstrated excellence in leadership organizational management and professional communication is crucial.
• Extensive experience in menu engineering food cost analysis and budget management is imperative.
• Proven capacity to perform effectively under high-pressure situations in a fast-paced culinary environment is required.
• Current culinary certifications and food safety training (e.g. HACCP certification) are non-negotiable.
• Documented proficiency in menu development kitchen management and maintaining Leading Quality Assurance (LQA) standards across various cuisines is essential.
• Advanced financial acumen including demonstrable experience in cost control measures inventory management systems and strategic supplier negotiations is critical.
• Superior leadership and team development capabilities with a proven track record in training mentoring and inspiring a diverse culinary brigade are paramount.

Additional Information :

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract recruit and promote diverse talent.

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 Accors 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   what you love care for the world dare to challenge the status quo! #BELIMITLESS

Remote Work :

No

Employment Type :

Full-time