In the role of Executive Sous Chef, you will work closely with the Culinary Director to oversee and manage all facets of kitchen operations. This includes responsibilities such as menu planning, effective food procurement, hands-on leadership, and providing guidance to junior chefs throughout our culinary operations. Ensuring adherence to our rigorous standards in food quality, occupational health and safety, as well as food safety compliance will be a core focus of this position.
Culinary Leadership:
Lead kitchen operations for restaurant, room service, and conferences.
Ensure adherence to high culinary standards and brand guidelines.
Operational Excellence:
Collaborate with service teams for seamless coordination.
Maintain health and safety standards and HACCP compliance.
Financial Management:
Manage department budgets and procurement efficiently.
Contribute to business and budget development.
Accor Representation and Guest Relations:
Act as Accor ambassador, promoting brand image and services.
Ensure positive guest interactions and team member contributions.
Management and Development:
Lead, motivate, and develop kitchen team members.
Oversee recruitment, retention, and talent development.
