Executive Sous Chef

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"

• Oversee daily kitchen operations, including food preparation, cooking, and plating, while maintaining the highest standards of quality and presentation

• Supervise, train, and mentor kitchen staff, fostering a collaborative and supportive work environment that encourages professional growth and development

• Develop and customize menus in partnership with the Executive Chef, incorporating innovative techniques and seasonal ingredients while analyzing cost implications

• Ensure strict adherence to food safety regulations, FSSAI compliance, and hygiene protocols across all kitchen areas

• Manage inventory, monitor food costs, and implement efficient systems to minimize waste while maintaining product quality

• Conduct regular quality assurance checks on all dishes and ingredients, providing constructive feedback to kitchen team members

• Organize and coordinate kitchen workflows to optimize efficiency and meet service demands during peak hours

• Analyze kitchen performance metrics and implement data-driven improvements to enhance productivity and profitability

• Communicate transparently with front-of-house staff to ensure seamless service and address any customer concerns related to food quality

• Stay current with culinary trends, techniques, and best practices, bringing fresh ideas and innovative approaches to the kitchen

• Support the Executive Chef in strategic planning, budgeting, and long-term kitchen development initiatives

• Minimum 8-10 years of professional culinary experience in established kitchens

• Minimum 3-5 years in a supervisory or leadership role within a kitchen environment

• Proven experience in fine dining, upscale restaurants, or premium hospitality establishments

• Experience managing kitchen budgets, inventory, and food cost controls

experience is an asset
Fluency in English, additional languages are a plus