Sous Chef at Accor

Accor S.A. is a French multinational hospitality company that owns, manages and franchises hotels, resorts and vacation properties

 

Sous Chef

  • Job TypeFull Time
  • QualificationBA/BSc/HND
  • Experience3 years
  • LocationNairobi
  • Job FieldCatering / Confectionery 

Job Description

  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Maintains purchasing, receiving and food storage standards.
  • Recognizes superior quality products, presentations and flavour.
  • Follows proper handling and right temperature of all food products.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • To ensure that the kitchen runs at an acceptable food cost.
  • To ensure that ambassador productivity is maximized and payroll costs minimized.
  • To work with the Chef de Cuisine in setting each outlet menu and recipes for each meal period in order to ensure accuracy.
  • To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and all Standards.
  • To prepare and update the relevant section of the Departmental Operations Manuals.
  • To work with Chefs de Partie to take corrective action where appropriate.
  • To co-ordinate with the Stewarding in regards to the requirements for the Kitchens.
  • Implements guidelines, policies and procedures for those operating departments according to Sofitel Guidelines & Standards.
  • To keep the Chefs de Partie up to date with seasonally available meats, fish and produce on the local market.
  • To encourage Chefs de Partie to be innovative and creative.
  • To ensure that product consistency in quality,
  • To assist in the development of product specifications for all menus.
  • appearance and taste.
  • To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
  • To assist the Purchasing Manager in the cost-effective selection of raw products.
  • Comply with the hotel policies and procedures as well as federal legislation.
  • To establish a rapport with guests maintaining good customer relationship.
  • To maintain a good rapport and working relationship with ambassadors in outlet of all other departments.
  • To respond to the changes in the restaurant function as dictated by the hotel.
  • To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
  • To work closely with the Hygiene Officer in implementing all hygiene and safety procedures.
  • To be entirely flexible and adapt to rotate within the different outlets of the Kitchen Department.
  • To carry out any other reasonable duties as assigned by the Chef de Cuisine.

Qualifications

  • 3 years of industry and culinary management experience
  • Previous experience training team members in large quantity food preparation.
  • Excellent knowledge of quality food operations.
  • Passion for leadership and teamwork
  • Eye for detail to achieve operational excellence
  • Excellent guest service skills

Method of Application

Interested and qualified? Go to Accor on jobs.smartrecruiters.com to apply

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