Junior Sous Chef (International Cuisine)
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Key skills for this role
About the Role
Accor seeks a Junior Sous Chef to support kitchen operations in Abu Dhabi. The role involves assisting the Sous Chef, ensuring high-quality dish preparation, supervising staff, and maintaining food safety standards.
Key Skills for This Role
Responsibilities
- Assist the 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
- Participate in the design of seasonal menus and cost control
- Step in for the Sous Chef or Executive Chef when necessary
Requirements
- Proven experience as a Junior Sous Chef or similar role, preferably in hotel industry
- Proficient in Food Hygiene, HACCP and OH&S
- Excellent in International and Western Cuisine
- Flexibility to work various shifts including evenings, weekends, and holidays
- 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, and lifestyle destinations in 110 countries.
Job Description
- Assist the Sous 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.
- 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.
- Proven man management, coaching and team building skill.
- To have total accountability for the day to day running operation in the kitchen and making sure high standard of quality maintain.
- Experience of large volume functions and weddings.
- Assist the executive chef complete annual appraisal to ensure continued staff development and appraisal.
- To participate in the design of seasonal menus and purchase all food and food related products using company nominated suppliers to achieve food budgeted cost controls, ensuring minimum wastage with in the venue and to ensure all menus are cost accurately.
- To maintain all equipment’s with in the catering operation through due care and diligence.
Qualifications
- Proven experience as a Junior Sous Chef or in a similar role, preferably within the hotel industry.
- Proficient in all aspects of Food Hygiene, HACCP and OH&S to ensure safe working practices are followed within the kitchen.
- 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 the 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.
Additional Information
- 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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