Executive Sous Chef at Accor

Job Description

• Collaborate with the Executive Chef to create innovative and seasonal menus that reflect M Gallery's culinary philosophy and standards.
• Ensure menu items are cost-effective, appealing to guests, and in line with current food trends.
• Assist in the supervision and training of kitchen staff, ensuring a high standard of culinary skills and adherence to food safety regulations.
• Monitor and maintain kitchen equipment to ensure proper functionality and safety.
• Maintain rigorous standards of food quality, freshness, and presentation.
• Conduct regular inspections and audits to ensure compliance with hygiene and sanitation standards.
• Foster a positive and collaborative work environment, promoting open communication and teamwork among kitchen staff.
• Lead by example, demonstrating professionalism, integrity, and a strong work ethic.
• Assist in controlling food and labor costs through effective inventory management, portion control, and waste reduction.
• Collaborate with the Executive Chef in budget planning and financial forecasting.
• Work closely with front-of-house staff to ensure a seamless dining experience for guests.
• Address any guest concerns or feedback regarding food quality and service promptly and professionally.

Qualifications

• Culinary degree or equivalent experience required.
• Minimum of 5 years of culinary experience in a high-volume, upscale restaurant or hotel environment.
• Previous supervisory or leadership experience in a culinary setting.
• Strong knowledge of culinary techniques, food safety standards, and kitchen management.
• Excellent communication, organizational, and problem-solving skills.
• Ability to work flexible hours, including nights, weekends, and holidays.