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"

1. Assists Executive Chef in supervising and coordinating all kitchen subsections engaged in the preparation and cooking of food.  
2. Assists Executive chef in planning menus; considers availability of raw food and ingredients, availability of skill required in preparing new menus, style and standards of hotel. 
3. Checks function sheets and sees to it that all food items for special functions are prepared on time and meet quality standard.  
4. Supervises cooking and other kitchen personnel and coordinates their assignments and arranges to ensure economical and timely food production.  
5. Estimates current and daily requirements of hotel for food consumption based on event orders, daily menus, forecasts, etc.  
6. Ensures that :l  

- there is an adequate supply of food at all times  

- hygiene and sanitation are observed in kitchen areas  

- tools and equipment are handled, maintained and used properly 

1. Works closely with different chefs, participates in their activities. 
2. Receives guest order from waiter during service hours, announces order to the different sections, checks food in serving dishes; informs waiter of which table food will go; controls movement of unauthorized personnel in kitchen.  
3. Dispenses food only against valid guest cheque.  
4. Trains and evaluates performance of kitchen personnel.  
5. Tours all kitchen subsections daily to check on their requirements and preparation; approves their requisitions.  
6. Ensures that hotel cost control policies and procedures are followed.  
7. Checks physical aspect of all kitchen areas, cold rooms, equipment and tools.  
8. Performs duties of Executive Chef in his absence  
9. Performs other duties as may be assigned  

Minimum 8 year experience in culinary field with at least 5 years' experience in an International Class Hotel or high-volume operations of a 5-star caliber.

Good level of spoken English
Works well under supervision with the ability to take direction.
Self-motivated, adaptable / flexible and a good communicator
Provide outstanding customer service.
Able to prioritise workload and delegate.
Work optimally without supervision
Quality focused
Effective team worker
HACCP

Preferably Lebanese