Sous Chef – Nikkei cuisine

As a Sous Chef Nikkei (Peruvian & Japanese Cuisine) you will support the Executive Chef in overseeing the daily operations of the assigned kitchen while ensuring the highest culinary standards are consistently maintained. The role requires strong expertise in Nikkei cuisine combining Peruvian and Japanese culinary traditions with a focus on creativity precision presentation and authentic flavor profiles.

What is in it for you:

• Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you!
• Ignite your skills with our cutting-edge Academies for rapid professional growth.
• Cultivate your talents and watch your career flourish locally and globally.
• Drive change through impactful Corporate Social Responsibility activities.
• Immerse yourself in a vibrant work environment with extraordinary colleagues.
• Join us on a direct path to success as we skyrocket to new heights!

Key Responsibilities:

• Assist the Executive Chef in managing the overall kitchen operation and daily food preparation.
• Prepare and ensure consistently excellent quality presentation and freshness of all dishes.
• Lead the preparation and execution of Nikkei-inspired menus including contemporary Peruvian-Japanese fusion specialties.
• Ensure all mise en place is prepared and organized according to operational requirements.
• Supervise kitchen colleagues and support training coaching and performance development.
• Monitor food preparation to ensure consistency with established recipes and company standards.
• Maintain high standards of hygiene sanitation and food safety practices at all times.
• Support menu planning seasonal menu development and innovative culinary concepts.
• Ensure proper food storage stock rotation and inventory management procedures are followed.
• Control food costs through proper portioning waste management and efficient product utilization.
• Coordinate closely with service teams regarding menu changes special dietary requirements and guest preferences.
• Ensure all kitchen equipment is properly maintained and operational.
• Assist with ordering supplies and maintaining relationships with suppliers and vendors.
• Foster a positive collaborative and high-performing kitchen culture.
• Perform additional duties as assigned by the Executive Chef.

Qualifications :

• Degree or certification in Culinary Arts or Hospitality Management preferred.
• Proven experience as a Sous Chef or Senior Chef de Partie in upscale restaurants luxury hotels or lifestyle dining concepts.
• Strong experience in Nikkei cuisine blending Peruvian and Japanese culinary traditions.
• Excellent knowledge of Japanese and Peruvian ingredients cooking techniques sauces marinades and presentation styles.
• Strong understanding of contemporary fusion cuisine and modern plating techniques.
• Ability to work effectively in a fast-paced high-volume environment.
• Strong leadership communication and organizational skills.
• Passion for creativity innovation and culinary excellence.
• Knowledge of HACCP and food safety standards.

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  Mantis Collection: Mantis is a boutique hospitality group that was founded by conservationist Adrian Gardiner in 2000 with its main focus predominantly in Africa and the Middle East. Mantis grew from Adrians vision to restore and rewild degraded farmland which he developed into a widely-acclaimed Private Game Reserve. This was the first private game reserve in the Eastern Cape and the beginning of eco-tourism in a poverty-stricken province that had few opportunities outside of commercial farming. Adrian and the Mantis team successfully created a place where man and nature could co-exist sustainably. From this initial success the Mantis model was then developed worldwide understanding that consumers could use the Mantis portfolio as a mark of quality consistency and character. Today the diverse portfolio of handpicked properties links up to create travel journeys which offer guests the opportunity to experience the essence of the location in a setting of tailored luxury. Rooted in conservation Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.

Do what you love care for the world dare to challenge the status quo! #BELIMITLES

Remote Work :

No

Employment Type :

Full-time