Company Description

"Why work for Accor?

Guided by our purpose “Pioneering the Art of Responsible Hospitality, Connecting Cultures, with Heartfelt Care.” we empower every team member to bring their passion and creativity to life.

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 Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

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

Job Description

As our next Junior Sous Chef, you will:

Assist in overseeing all aspects of the kitchen operation, ensuring quality, consistency and efficiency

Support in managing, motivating and developing the kitchen team

To ensure mis en place is carried out throughout the kitchen to meet forecasted demand

Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.

Updates menu recipe costing and menu planning as required, as well as for F&B promotions

Minimise food waste and contribute to sustainable kitchen practices

Lead by example during service, maintaining high standards and a positive team culture

Prepare and present high-quality dishes in line with hotel and brand standards

Organise workflow to meet service demands, including à la carte, group bookings and events

Support stock control, ordering, and cost management to meet departmental targets

Assist with rotas, deliveries and invoice processes where required

Ensure full compliance with hygiene, HACCP, health & safety and environmental standards

Take responsibility for the kitchen in the absence of the Head Chef

Qualifications

A minimum of 3 years of professional culinary experience, including supervisory experience

Extensive knowledge and mastery of various culinary techniques and cuisines.

Diploma in Culinary Arts from a recognised institution.

Strong leadership and team management skills, with the ability to motivate and mentor a diverse team.

Excellent organizational and time management abilities.

A passion for culinary innovation and a commitment to delivering excellence.

Additional Information

Your team and working environment:

At Accor, we are Heartists! Are you ready to put your heart at the center of everything that you do? If so, then join our team of Heartists

Every day, we look for opportunities to engage on a personal & meaningful way with our guests and each other.

We deliver heartfelt hospitality in an environment that is engaging, enthusiastic and professionally rewarding!

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

• Assist in overseeing all aspects of the kitchen operation, ensuring quality, consistency and efficiency
• Support in managing, motivating and developing the kitchen team
• To ensure mis en place is carried out throughout the kitchen to meet forecasted demand
• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions
• Minimise food waste and contribute to sustainable kitchen practices
• Lead by example during service, maintaining high standards and a positive team culture
• Prepare and present high-quality dishes in line with hotel and brand standards
• Organise workflow to meet service demands, including à la carte, group bookings and events
• Support stock control, ordering, and cost management to meet departmental targets
• Assist with rotas, deliveries and invoice processes where required
• Ensure full compliance with hygiene, HACCP, health & safety and environmental standards
• Take responsibility for the kitchen in the absence of the Head Chef

• Leadership
• Team Management
• Organizational skills
• Time management
• Culinary techniques
• Menu planning
• Cost control
• Hygiene and safety standards

• A minimum of 3 years of professional culinary experience, including supervisory experience
• Extensive knowledge and mastery of various culinary techniques and cuisines.
• Diploma in Culinary Arts from a recognised institution.
• Strong leadership and team management skills, with the ability to motivate and mentor a diverse team.
• Excellent organizational and time management abilities.
• A passion for culinary innovation and a commitment to delivering excellence.