Company Description The 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 Description Sous Chef and Chef de Partie with menu preparation and ensuring adequate supplies are available for expected serviceMaintain excellent presentation standards and cost control for all food and beverage outletsAssist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outletsBe a leader for the team by setting a positive exampleSupervision 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. Qualifications Previous experience in a similar role, preferably within a hotel industryLeadership experience within a professional kitchen environmentDemonstrated experience with dietary requirements and creating menus to suit those needsStrong knowledge of food hygiene, HACCP management, and compliance with local health and safety regulationsA Food Safety Supervisor certificate is desiredExcellent communication and leadership skillsCreative culinary mind, up to date on local and international food trendsAbility to work closely with suppliers to source the best quality productsHigh levels of organization and time management skills