Sous Chef at Accor

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Recognizes superior quality products, presentations and flavour.
• Follows proper handling and right temperature of all food products.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• To ensure that the kitchen runs at an acceptable food cost.
• To ensure that ambassador productivity is maximized and payroll costs minimized.
• To work with the Chef de Cuisine in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
• To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
• To prepare and update the relevant section of the Departmental Operations Manuals.
• To work with Chefs de Partie to take corrective action where appropriate.
• To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
• Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
• To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
• To encourage Chefs de Partie to be innovative and creative.
• To ensure that product consistency in quality,
• To assist in the development of product specifications for all menus.
• appearance and taste.
• To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
• To assist the Purchasing Manager in the cost-effective selection of raw products.
• Comply with the hotel policies and procedures as well as federal legislation.
• To establish a rapport with guests maintaining good customer relationship.
• To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
• To respond to the changes in the restaurant function as dictated by the hotel.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
• To carry out any other reasonable duties as assigned by the Chef de Cuisine.

• 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills

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