Expire bientôt Accorhotels

Sous Chef

  • Christchurch (Christchurch City)
  • Hôtellerie - Restauration

Description de l'offre

Key tasks

Reporting & working alongside the Executive Chef to manage and lead the kitchen operation on a daily basis and overseeing the entire kitchen in his absence, while be able to manage a busy A la Carte shift. You will be required to assist with deliverables, productivity, hygiene, food cost, menu design, menu engineering, nutrition, workplace safety, running the pass, staff development, supervision, training, quality control. To execute the culinary vision of Hotel through creativity and ideas.

Working with a vision of the future; the planning of events and activation in advance and to a timeline to ensure full success.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Profil recherché


Level of Education Secondary professional education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English

Essential and optional requirements

Must pride themselves on attention to detail and upholding standards.
PASSION for delivering unique out of the box culinary experiences to guests
Strong leadership skills and previous experience at managing a kitchen team.
Menu planning and budgeting.
Recruitment, rostering, training & performance management.
Ordering and stock control.
Familiar to food control plan.
Exceptional organizational and guest service delivery skills
Ability to work well in a busy environment, while maintaining high standards.
Excellent communications skills
Have formal cookery qualification.
Flexibility with availability across the week.