Executive Sous Chef at Accor

Job Description

• Collaborate with the Executive Chef to lead the kitchen team toward culinary excellence and optimize Food & Beverage operations;
• Oversee food preparation, menu implementation, and culinary innovation to establish our leadership in the local food industry;
• Manage conferencing events and daily operations, including outlets and in-room dining services;
• Enforce strict hygiene, health, and safety standards, adhering to Hazard Analysis and Critical Control Point regulations;
• Implement cost control measures, showcase diverse culinary techniques, and foster a learning-oriented work environment to enhance quality.

Qualifications

• Culinary expertise with relevant trade qualifications;
• Minimum of 3 years' hands-on experience in high-end culinary settings;
• Exceptional interpersonal skills for team and supplier relationships;
• Profound knowledge of food cost control and safety regulations;
• Proficiency in inventory management, training, financial acumen, and unwavering commitment to superior customer service;