Junior Sous Chef (International Cuisine)
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Key skills for this role
About the Role
Novotel Hotels seeks a Junior Sous Chef to support kitchen operations, ensuring high-quality dish preparation and presentation. The role requires strong culinary skills, leadership potential, and experience in international cuisine.
Key Skills for This Role
Responsibilities
- Assist Sous Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating
- Ensure consistent quality and presentation of all dishes according to established recipes and standards
- Supervise and support kitchen staff, including line cooks and prep cooks
- Maintain high standards of food safety, hygiene, and cleanliness in the kitchen
- Monitor ingredient quality and manage inventory to ensure freshness and minimize waste
- Conduct regular checks to ensure proper storage and handling of food items
- Have total accountability for day to day running operation in the kitchen and maintain high quality standards
- Assist executive chef in completing annual appraisals for staff development
- Participate in design of seasonal menus and purchase food products using nominated suppliers to achieve budgeted cost controls
- Maintain all equipment in catering operation through due care and diligence
- Ensure compliance with all relevant health and safety regulations
- Step in for Sous Chef or Executive Chef when necessary
Requirements
- Proven experience as a Junior Sous Chef or similar role, preferably in hotel industry
- Proficient in all aspects of Food Hygiene, HACCP and OH&S
- Excellent in International and Western Cuisine
- Flexibility to work various shifts, including evenings, weekends, and holidays
- Passion for culinary excellence and commitment to continuous learning
- Strong leadership skills with ability to train, motivate, and manage kitchen staff
- Excellent culinary skills and proficiency in various cooking techniques
- Creative flair for developing innovative dishes and menu concepts
Full Job Posting
Company Description
- Join us at Accor, where life pulses with passion! As a pioneer in responsible hospitality, Accor gathers more than 45 brands, 5,600 hotels, 10,000 restaurants in 110 countries.
Job Description
- Assist Sous Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating
- Ensure consistent quality and presentation of all dishes according to established recipes and standards
- Supervise and support kitchen staff, including line cooks and prep cooks
- Maintain high standards of food safety, hygiene, and cleanliness in the kitchen
- Monitor ingredient quality and manage inventory to ensure freshness and minimize waste
- Conduct regular checks to ensure proper storage and handling of food items
- Proven man management, coaching and team building skill
- Have total accountability for day to day running operation in the kitchen and maintain high quality standards
- Experience of large volume functions and weddings
- Assist executive chef in completing annual appraisals for staff development
- Participate in design of seasonal menus and purchase food products using nominated suppliers to achieve budgeted cost controls
- Maintain all equipment in catering operation through due care and diligence
Qualifications
- Proven experience as a Junior Sous Chef or similar role, preferably in hotel industry
- Proficient in all aspects of Food Hygiene, HACCP and OH&S
- Excellent in International and Western Cuisine
- Flexibility to work various shifts, including evenings, weekends, and holidays
- Passion for culinary excellence and commitment to continuous learning
- Strong leadership skills with ability to train, motivate, and manage kitchen staff
- Excellent culinary skills and proficiency in various cooking techniques
- Creative flair for developing innovative dishes and menu concepts
Our Commitment To Diversity & Inclusion
- We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
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