Sous Chef - Cold Kitchen

"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"

• Lead the cold kitchen team in the preparation and presentation of a wide range of cold dishes, including salads, appetizers, charcuterie, and desserts.
• Collaborate with the Executive Chef and culinary team to develop innovative and visually stunning cold kitchen menus that showcase seasonal ingredients and culinary creativity.
• Ensure the highest standards of food quality, presentation, and hygiene in all cold kitchen preparations.
• Mentor and train culinary staff in cold kitchen techniques, plating, and presentation to uphold resort standards of excellence.
• Manage inventory levels, monitor food costs, and optimize kitchen performance to maximize efficiency and profitability.
• Stay current on culinary trends and techniques, continuously seeking opportunities for culinary innovation and creativity in the cold kitchen.

• A minimum of 5-7 years of culinary experience, with at least 3 years specializing in cold kitchen operations.
• Mastery of cold kitchen techniques, including butchery, charcuterie, garde manger, and pastry.
• Strong leadership and team management skills, with the ability to inspire and mentor a diverse culinary team.
• Excellent organizational, communication, and problem-solving abilities.
• A passion for culinary innovation, creativity, and delivering exceptional cold kitchen creations.