Junior Sous Chef - Fine Dining A La Carte

Responsibilities

• Supervise, coordinate, and participate in mise en place preparation for all F&B outlets
• Control freshness, preparation techniques, and storage of goods
• Oversee Demi Chefs and Commis Chefs regarding hygiene and section standards
• Assist Chef de Cuisine with new recipes and menu development
• Manage inventory, ordering, and product turnover for the section
• Control cooking procedures, portioning, garnishing, and presentation
• Manage work rosters and task allocation in consultation with the Sous-Chef
• Maintain high standards of guest care, service, and personal hygiene
• Monitor costs and implement integrated cost management plans
• Ensure adherence to Health and Safety, fire prevention, and food hygiene regulations

Requirements

• Diploma or degree in vocational hospitality
• 4-5 years of experience in a 4-5 star hotel environment

Benefits

• Employee benefit card offering discounted rates at Accor worldwide
• Learning programs through Accor Academies
• Opportunities for global talent development and advancement
• Involvement in Corporate Social Responsibility activities like Planet 21

About the Company

Accor is a leading global hospitality group with over 45 brands and 5,500 hotels worldwide. We believe in responsible hospitality and providing opportunities for our colleagues to grow through our diverse network of restaurants and lifestyle destinations.