Company Description
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By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
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Job Description
Job Summary: The Junior Sous Chef will support the Sous Chef and Executive Chef in managing the kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role requires a detail-oriented culinary professional with strong leadership potential, a commitment to maintaining high standards, and a passion for creating memorable dining experiences.
Key Responsibilities: Kitchen Support: Assist the Sous Chef and Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.Ensure the consistent quality and presentation of all dishes according to established recipes and standards.Supervise and support kitchen staff, including line cooks and prep cooks, ensuring efficient and effective kitchen operations.Quality and Safety: Maintain high standards of food safety, hygiene, and cleanliness in the kitchen, adhering to health regulations and hotel policies.Monitor ingredient quality and manage inventory to ensure freshness and minimize waste.Conduct regular checks to ensure proper storage and handling of food items.Team Development: Provide training and guidance to junior kitchen staff, promoting skill development and adherence to kitchen procedures.Assist in scheduling and managing shifts to ensure adequate kitchen coverage and efficient operation.Operational Efficiency: Contribute to the development and implementation of kitchen procedures and best practices to enhance efficiency and consistency.Assist in ordering and managing kitchen supplies, maintaining inventory levels, and controlling food costs.Guest Experience: Collaborate with the culinary team to create and execute special menu items, seasonal dishes, and unique culinary experiences.Address any guest feedback related to food quality or presentation, ensuring prompt and satisfactory resolution. Qualifications
Qualifications: Education and Experience: Culinary degree or equivalent qualification in culinary arts required.Minimum of 3 years of experience in a professional kitchen, with at least 1 year in a supervisory or lead cook role.Experience in high-end restaurants or luxury hotels is preferred.Skills and Competencies: Strong culinary skills, with a solid understanding of various cooking techniques, cuisines, and presentation styles.Leadership abilities with a collaborative approach to working with kitchen staff.Excellent organizational and multitasking skills, with attention to detail and a commitment to maintaining high standards.Personal Attributes: Passionate about culinary arts and dedicated to creating exceptional dining experiences.Ability to work efficiently in a fast-paced environment while maintaining a positive and professional attitude.Flexibility to work varied shifts, including evenings, weekends, and holidays.
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