Junior sous chef

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Job Summary: The Junior Sous Chef will support the Sous Chef and Executive Chef in managing the kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role requires a detail-oriented culinary professional with strong leadership potential, a commitment to maintaining high standards, and a passion for creating memorable dining experiences.

Key Responsibilities:

• Kitchen Support:

  • Assist the Sous Chef and Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.
  • Ensure the consistent quality and presentation of all dishes according to established recipes and standards.
  • Supervise and support kitchen staff, including line cooks and prep cooks, ensuring efficient and effective kitchen operations.

• Quality and Safety:

  • Maintain high standards of food safety, hygiene, and cleanliness in the kitchen, adhering to health regulations and hotel policies.
  • Monitor ingredient quality and manage inventory to ensure freshness and minimize waste.
  • Conduct regular checks to ensure proper storage and handling of food items.

• Guest Experience:

  • Collaborate with the culinary team to create and execute special menu items, seasonal dishes, and unique culinary experiences.
  • Address any guest feedback related to food quality or presentation, ensuring prompt and satisfactory resolution.

Qualifications:

• Education and Experience:

  • Culinary degree or equivalent qualification in culinary arts required.
  • Minimum of 3 years of experience in a professional kitchen, with at least 1 year in a supervisory or lead cook role.
  • Experience in high-end restaurants or luxury hotels is preferred.
  • Strong culinary skills, with a solid understanding of various cooking techniques, cuisines, and presentation styles.
  • Excellent organizational and multitasking skills, with attention to detail and a commitment to maintaining high standards.
  • Passionate about culinary arts and dedicated to creating exceptional dining experiences.
  • Ability to work efficiently in a fast-paced environment while maintaining a positive and professional attitude.
  • Flexibility to work varied shifts, including evenings, weekends, and holidays.