Company DescriptionThe AccorHotels Group values employees' work and implication in the Group; every year a worldwide programme of employee recognition rewards and pays tribute to employees who have best represented the Group's spirit and values, through their exemplary behaviour and actions. The Bernaches, AccorHotels's symbol, are awarded to employees whose work, actions and commitment have embodied Respect, Innovation, Performance, Trust or the Spirit of conquest. Employee recognition programmes exist in the different countries with various rewards adapted to the needs of the employees.Job DescriptionSous Chef and Chef de Partie with menu preparation and ensuring adequate supplies are available for expected service
Maintain excellent presentation standards and cost control for all food and beverage outlets
Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets
Be a leader for the team by setting a positive example
Supervision of kitchen in the absence of the Head chef or allocated Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.QualificationsPrevious experience in a similar role, preferably within a hotel industry
Leadership experience within a professional kitchen environment
Demonstrated experience with dietary requirements and creating menus to suit those needs
Strong knowledge of food hygiene, HACCP management, and compliance with local health and safety regulations
A Food Safety Supervisor certificate is desired
Excellent communication and leadership skills
Creative culinary mind, up to date on local and international food trends
Ability to work closely with suppliers to source the best quality products
High levels of organization and time management skills#J-18808-Ljbffr