General

• Assist the Chef with dish creation, menu planning, and cost management
• Provide professional, friendly, and attentive service to guests
• Ensure consistency in dish preparation and compliance with hotel recipes and standards
• Ensure the timely production of events and catering services
• Organize daily pre-shift briefings for kitchen staff
• Inform kitchen staff of policies and objectives
• Communicate guest feedback to the chefs and F&B team
• Ensure effective communication across the team to guarantee smooth service
• Manage team schedules, leave, and days off
• Manage stock, orders, and inventories to maintain supply levels and minimize waste
• Prepare food cost sheets and dish descriptions for the F&B department
• Follow up on equipment repairs with the Technical Services team and Executive Chef
• Master operational procedures and ensure the implementation of best practices
• Ensure the cleanliness and maintenance of work areas, utensils, and equipment
• Comply with policies, procedures, service standards, and health and safety regulations
• Perform any other duties as assigned

Explore Sous Chef at Accor. Review requirements and application details.