Sous Chef

Duties include/Key areas of responsibilities:

1. To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen department in the absence of the Head Chef.
2. To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
3. To make regular inspection of the kitchen and food preparation areas.
4. To maintain a strict control on all food items issued from the kitchen.
5. To ensure that all orders are prepared according to the instruction on the appropriate check.
6. To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.
7. To ensure the storage of all food ensuring correct stock rotation and maximum security at all times.
8. To check all goods delivered against the relevant documentation and check also for quantity and quality.
9. To assist in maintaining the food cost percentage within the budget.
10. To ensure encourage and promote communication links between the kitchen and other departments within the hotel at all times.
11. To be aware of and comply with safe working practices as laid down under the Health and Safety Act.
12. To be aware of and comply with Food and Hygiene Regulations.
13. To wear any appropriate protective clothing provided by or recommended by the company.
14. To report any defects in the building or equipment according to the hotel procedures.
15. To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.
16. To attend company training if required to.
17. To action any other reasonable requests made by management

Qualifications :

What will you bring to this role

• Culinary degree diploma or relevant professional culinary qualification
• Proven experience as a Sous Chef or in a similar senior culinary role within a luxury hotel and/or resort
• Strong knowledge and hands-on experience in cuisine with a good understanding of diverse culinary traditions techniques and ingredients
• Demonstrated ability to lead motivate train and develop a diverse culinary team
• Excellent knowledge of food safety hygiene sanitation and HACCP standards
• Strong understanding of food cost control portion management inventory and wastage reduction
• Ability to maintain consistently high standards of food quality presentation and service
• Strong organizational and time management skills with the ability to manage multiple priorities
• Creative and innovative approach to food preparation and menu development
• Excellent communication and interpersonal skills
• Ability to work effectively in a fast-paced multicultural luxury hospitality environment
• Strong attention to detail and commitment to operational excellence
• Proficiency in English; additional languages are an advantage
• Passion for culinary excellence and delivering exceptional guest experiences
• Flexibility to work varied shifts weekends and holidays as required by the operation
• Foster an inclusive environment where every individual feels valued and respected
• Create an environment where colleagues are empowered supported and recognized

Additional Information :

• Be part of Accor a global hospitality leader with access to world-class learning development and career mobility across brands and regions.

• Work in a premium hotel setting with a strong focus on innovation culinary excellence and elevated guest experiences.

• Enjoy competitive benefits recognition programs and opportunities to grow your leadership capability.

• Contribute to Corporate Social Responsibility initiatives including sustainability community engagement and responsible hospitality practices.

Submit resume to

Remote Work :

No

Employment Type :

Full-time