Junior Sous Chef at Accor

• Assist in supervising and coordinating kitchen operations, including food preparation, cooking, and presentation
• Collaborate with the Executive Chef to develop innovative and inspiring menu items
• Ensure adherence to food quality standards, portion sizes, and presentation guidelines
• Maintain a safe and hygienic kitchen environment in compliance with health and safety regulations
• Train and mentor junior kitchen staff, fostering their professional growth and development
• Manage inventory, place orders, and control food costs
• Participate in menu planning and special event preparations
• Step in for the Sous Chef or Executive Chef when necessary
• Contribute to the continuous improvement of kitchen processes and procedures

• Proven experience as a Chef de Partie or Junior Sous Chef in a high-volume restaurant or hotel setting
• Culinary degree or equivalent combination of education and experience
• Strong leadership skills with the ability to motivate and guide a team
• Creativity and passion for elevating dining experiences through innovative cuisine
• Thorough understanding of food safety regulations and HACCP standards
• Up-to-date knowledge of culinary trends and techniques
• Excellent organizational and time management skills
• Strong communication abilities in both verbal and written forms
• Proficiency in menu planning, recipe development, and cost control
• Flexibility to work on a rotating schedule, including weekends and holidays
• Ability to thrive in a fast-paced, high-pressure environment
• Dedication to continuous learning and professional growth in the culinary field

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