Sous Chef

Job description / Role

- Inspect the set up of all kitchen work Stations
- Overseeing the Kitchen when the Executive Sous Chef is not present
- Plan daily menus and buffets with the approval of the Executive Chef
- Aware of menu engineering techniques considering cost and variety
- Approve and reviewing all requisitions for foods and supplies
- Oversee the food production in all areas of the Kitchen
- Oversee the food presentation on all buffets to meet the Hotel standards
- Review and control of cost and waste
- Ensure that all dishes are being prepared to the correct recipes and quantity
- Ensure that CDP receive the right training and optimum guidance
- Deputise the Exec chef's absence and take charge of the kitchen operation
- Determine how food should be presented, and create decorative food displays
- Review the schedule and follow the attendance of his team
- Assist in preparing manning guide
- Estimate amounts and costs of required supplies
- Record production and operational data on designated forms
- Prepares, cooks, serves Appetizers, Savories, Salads and Sandwiches
- Prepares, cooks, serves hot and cold sauces and main dishes
- Decorate and present portions and dishes with good garnishing techniques
- Prepare and cook regional dishes appropriate to the hotel location and guest mix
- Use all Kitchen Equipment, utensils and tools
- Use all kinds of knifes and its designated cutting board
- Taste prepared food items and sauces to ensure quality
- Portion Products for Preparation and Service

Requirements

- Prepare all buffet chafing dishes and place it in bain Marie or Hot Cabinet to stay hot
- Inspect the proper Cleanliness, Restock, and Closing of the Work Station
- Provide directions to the kitchen helpers, Cooks and Stewards
- Uphold all hygiene and sanitary regulations and be clean and presentable always
- Report to duty punctually wearing a clean and correct uniform and safety shoes
- Ensure that all equipments in the kitchen are clean and in good working condition
- Ensure maximum prevention of Food contamination or exposure to danger zones
- Adhere to food safety standards as outlined by executive chef
- Ensure the Cleanliness of kitchen areas, tools, equipment and utensils
- Ensure that all stocks are kept under optimum conditions
- Ensure that all mis-en-place is always freshly prepared and on time
- Instruct and train cooks in the preparation, cooking, garnishing, and presentation
- Monitor sanitation practices and employees follows standards and regulations
- Check the quality of raw and cooked food products to ensure that standards are met
- Stores ready & raw food items in designated areas utilizing food safety standards
- Impeccably adapt daily HACCP check list
- Be aware of Fire fighting & evacuation procedures
- Adhere to ACCOR & hotel policy & procedures

About the Company

A caring employer providing respect, training and career development for our employees. An attractive employer offering more than 100 professions across the 5 continents.

We are much more than a world leader. We are 250,000 hoteliers with the same shared passion for welcoming. We take care of millions of guests in our 4,300 addresses and on our digital platforms. As an operator and franchisor (HotelServices), owner and investor (HotelInvest), we invest all our energy into making "Feel Welcome" resonate as the finest hotel promise.

From luxury to economy and in every corner of the globe, AccorHotels'​ more than 20 brands meet all the needs of business and leisure travelers seeking comfort, attention and high-quality services.