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®.

• Attends daily meetings with Executive Chef regarding menus.
• Assists Chef de Cuisine/Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef/Executive Sous Chef.
• Writes specific and accurate product specifications and standard recipes for use in the computer and by the material manager.
• In conjunction with the chef de cuisine/Sous Chef, establishes job methods and supervise on a regular basis and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.
• Liaises with the Steward in charge in order to ensure high standards of cleanliness are maintained in all areas of kitchen.
• Maintains record and follow up documentation, checklists for control purposes.
• You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met.
• Ensures HACCP regulations are followed and documentation is up to date as per requirement, readiness for all hygiene audits at any given point of time.

• Previous leadership experience as Junior Sous Chef required
• Excellent record of kitchen and staff management
• Proven track record of cost control including food, equipment, labour and wastage to meet the food quality goals and the hotel’s financial goals
• Highly responsible & reliable
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times