Junior Sous / Sous chef

New Yesterday

Company Description

Join

us at Accor,

where

life pulses

with

passion! ? As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo.? Byjoiningus,youwillbecomeaHeartist,becausehospitalityis, first andforemost, aworkofheart.? Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world!? Youwillenjoyexclusivebenefits,specificto thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment.? Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning, tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleaguesand for theplanet. Hospitality

is

a

work

of

heart

, ? Join

us and

become

a

Heartist

. Job Description

The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment. Key Responsibilities: Assist the Executive Chef in planning and directing food preparation and culinary activities.

Supervise and coordinate the kitchen team during food preparation and service.

Ensure dishes are prepared and presented to hotel standards.

Monitor kitchen operations to maintain food quality, freshness, and consistency.

Train, mentor, and develop junior kitchen staff.

Ensure compliance with food safety, hygiene, and sanitation regulations.

Manage kitchen inventory and food cost control.

Participate in menu development and costings.

Handle kitchen scheduling, stock ordering, and supplier communication in the Chefs absence.

Ensure a clean, organized, and efficient kitchen workspace.

Address and resolve any kitchen or food-related issues promptly.

Stay updated with culinary trends and new techniques.

Qualifications

Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.

Strong leadership and communication skills.

Excellent organizational and time-management abilities.

In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).

Ability to work under pressure and handle multiple tasks.

Passion for high-quality cuisine and customer satisfaction.

Flexibility to work shifts, including weekends and holidays.

Additional Information

Salary range 30000-32000 - experience dependent Company Events - Team appreciation lunch Discounted hotel nights plus 30% off Food and Beverages (subject to individual outlets) High street discounts, with your Heartist card Holiday:28 days including bank holidays (increasing yearly to up to 33 days) Team member referrals program Personnel development - In house training Free on-site parking Free meals on duty Monthly 'Duck' awards Free uniform Company Pension

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Location:
Gb
Job Type:
FullTime

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