Novotel is a French midscale hotel brand owned by Accor.[1] Created in 1967 in France, the company grew into what became the Accor group in 1983, and Novotel remained a pillar brand of Accor's multi-brand strategy. Novotel manages 559 hotels in 65 countries (2021).[2] Since 2010, Novotel also includes the apartment hotel brand Novotel Suites

Responsibilities or duties

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 or requirements (e.g., education, skills)

Experience needed

• A minimum of 3 years of professional culinary experience, including supervisory experience
• Extensive knowledge and mastery of various culinary techniques and cuisines.
• A degree or 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.

• 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

• 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.
• Extensive knowledge and mastery of various culinary techniques and cuisines.

• A minimum of 3 years of professional culinary experience, including supervisory experience
• Extensive knowledge and mastery of various culinary techniques and cuisines.
• A degree or diploma in Culinary Arts from a recognised institution.