Sous Chef - (Continental Cuisine)

"Why work for Accor? 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"

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
• Assist in the development and implementation of new menu items and seasonal specials
• Oversee and coordinate food preparation and cooking activities in the kitchen
• Maintain high standards of food hygiene and safety, ensuring compliance with all relevant regulations
• Train and mentor junior kitchen staff, fostering a positive and productive work environment
• Manage inventory levels and place orders for ingredients and supplies as needed
• Assist in creating and maintaining recipe books and standard operating procedures
• Participate in menu planning and costing to ensure profitability
• Step in for the Executive Chef in their absence, assuming full responsibility for kitchen operations
• Collaborate with front-of-house staff to ensure smooth service and address any customer feedback or concerns
• Contribute to the overall success of the restaurant by maintaining high-quality standards and fostering a culture of excellence

• Minimum Primary school education
• Additional certification(s) from a reputable Culinary school will be an advantage
• Minimum 3 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage