Executive Sous Chef

Job description

Key tasks

Role:

Our Executive Sous Chef will be managing daily food preparation, production and implementation of menus which are designed to deliver innovative, safe food which meet market / customer needs and fall within budgeted guidelines.

Duties and Responsibilities:

- Hands on supervision of the restaurant, room service, and conference food service operations on a day to day basis.
- Management of the restaurant, room service, bars, conference, Club Signature and JavaLab in absence of the Head Culinary Designer.
- Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
- Ensure food standards, preparation, presentation and cooking techniques Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
- Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
- Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and food preparation guidelines.
- Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
- Work closely with the Food and Beverage Manager / Supervisors and the Sales and Conference team to meet food and beverage operational objectives.
- Co-ordination of the stewarding team to meet the kitchen’s requirements.

Company Culture:

Being a part of the AccorHotels family we are a large, diverse and dynamic company. We are guest obsessed and passionate about our people!
AccorHotels is a world-leading travel and lifestyle group and digital innovator offering unique experiences in more than 4,000 hotels, resorts and residences, as well as in over 2,500 of the finest private homes around the globe. This high performing company offers a positive and fun working environment for all.

Benefits:

- Staff meal provided per shift
- Uniform and dry-cleaning of uniform
- International accommodation and retail discounts across varying AccorHotels properties
- Family & Friends Hotel Discounts
- International Career Mobility
- Annual reward of a free night's accommodation at the hotel (did we say there is breakfast and dinner included?)
- Employee Awards (Month/Year)
- Employee Assistance Programme
- Corporate Discounts: Eye Care, Gym, Dentist
- Referral Programme

Desired profile

Skills

Level of Education Others
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

- Proven experience within a high quality French Cuisine establishment at a management/ Sous Chef level
- Minimum 2 years as an Sous Chef is required
- Award winning is highly advantageous
- Proven qualification in culinary sector
- 5 star luxury hotel atmosphere experience is highly advantageous
- Fine dining experience showcasing French Cuisine is preferred
- Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
- Experience in payroll planning, budgeting and food cost control
- Ability to work under pressure, pleasing personality, polite, courteous
- Possess strong leadership, communication, organization and relationship skills
- Excellent understanding of WHS, food safety standards and kitchen hygiene procedures.