Combo Sous Chef

Job description

Key tasks

In charge of meal preparation, you coordinate the tasks of each team member and ensure that all activities are carried out correctly and on-time. In the restaurant, you establish the menu and dishes together with the restaurant manager and you ensure a high level of customer satisfaction through you watchful presence.

Overview of duties
- In the restaurant, you establish the menu and dishes together with the restaurant manager
- Provide smooth running services and a high standard of production by managing his/her kitchen
-Works autonomously to produce dishes in compliance with cooking instructions
- Manages a team comprising of the chef de partie's,commis chefs' and Kitchen porters
- Is responsible for the organisation, coordination and service of the kitchen'
Main responsibilities
Professional techniques / Production
- Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand
-Ensures that dishes are well presented, of a high standard and at the right temperature
-Delivers dishes in good time to suit guests' wishes
- Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests'
Team management
-Leads the team under his/her responsibility and creates a good working atmosphere and fully embraces the Accor Heartist culture
-Organises and supervises the work carried out by Chef de Partie and commis chefs plus apprentices in the area under his/her responsibility
-Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation
-Trains all chefs, apprentices to a high standard '
Management and administration
- Has strong leadership qualities with all aspects of team management
-Has managed a team previously and can demonstrate successes
- Is a strong managerial present in the kitchen and leads by example
- Is actively involved in meeting the department's targets:
- by following the cooking instructions to the letter
- by avoiding waste and loss of food items
- by respecting the procedures and internal audits applicable in the hotel
-Conduct inventories
-manages stocks of equipment by avoiding breakages'
Hygiene / Personal safety / Environment
-Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations
-Ensures all Accor and EHO procedures are in place and followed
-Respects the instructions and safety guidelines for the equipment used
-Applies the hotel's security regulations (in case of fire etc)
-Respects the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc)'