Senior 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®.

1. 1. Monitors all duty schedules in the kitchen operation.
   2. Conducts bi-monthly a presentation of 12 new novelties, disk,          
      presentation, amenities, etc. to stay in line with operational trends.
   3. Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.
   4. Reviews and corrects the appearance (condition of uniforms) and grooming of all assigned staff.
   5. Evaluates the performance of the assigned team and initiates promotions.
   6. Responsible for the timely kitchen preparations for all meal services in the outlets and Banquet activities in line with the stipulated opening hours.
   7. Frequently tours through all kitchens, stores and other food production facilities ensuring the highest possible hygiene and maintenance standards.
   8. Develops food promotions and initiates the appearance of guest chef’s if the situation requires.
   9. Frequently tours of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact.
   10. Handles guest complaints directly if the situation requires.
   11. Drives together with the Food & Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar.
   12. Controls the food cost by reviewing and approving all store requisitions and direct purchases and minimizes wastage.
   13. Ensures that the immediate reliever is well informed about all relevant operational issues.
   14. Directs the development of future Chefs.
   15. Monitors all food par stocks.
   16. Drives with the Food & Beverage Manager all menu changes and documents all dishes and issues presentation information to all parties concerned.
   17. Ensures that every dish leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards
   18. Monitors all goods transfers to other areas.
   19. Initiates spot checks on expiry dates of all food products.
   20. Ensures the proper handling of all FF&E and operating equipment.
   21. Stays updated on changing food service trends i.e. new products, presentation and operating equipment.
   22. Controls and approves all kitchen payroll related documents, prior to their submission to the accounts.
   23. Establishes the highest possible hygiene and food safety standards either enforced through local legislation or own personal efforts. (HACCP Standards).
   24. Attends all regular department head meetings and conducts at least two monthly meetings with his chefs and other key personnel to maintain open communication lines.
   25. Participates actively to meet / maximize the departments’ revenue forecast and exercises the constant control of the operational costs.
   26. Familiar with the company’s internal policies and all safety policies.
   27. Keeps himself updated on all business activities of equal competitors and changing industrial trends.
   28. Ensures that emergency exits in the kitchen and all related areas are always in clean condition and absolutely free of any obstacle and the exit door is easy to open from inside.
   29. Prepares or supervises the preparation of all menus.
   30. To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
   31. To implement necessary warnings and departmental trainings in order to save energy inside the facility.  
   32. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs.
   33. To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness.
   34. Carries out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
   35. Carries out all other duties assigned by managers and hotel management not specified in the job description.

• Education: At least a high school or vocational diploma.
• Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).
• Foreign Language: At least intermediate level English.
• Courses and Training: Prior attendance in courses and seminars in the related field.
• Computer Literacy: Basic computer applications.
• Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.