Job Description
Maintaining and running of kitchen in absence of Executive Sous Chef
Maintain stock control, ensuring that stock levels are in line with Company requirements.
Monitoring training of all members of kitchen staff and assessing progress.
Drive the development of menus and dishes is as per SOP and completed in a timely period.
Ensuring correct stock rotation of food and ordering food goods from suppliers.
Checking and ordering of equipment via correct channels.
Additional responsibilities in absence of line manager or senior employee.
Lead, coach, mentor the team as well as drive the daily operations of the pastry section
Qualifications
3 years as Sous Chef in a 5 star or Premium Hotel
Great & proven leadership skills
Excellent planning & Organizational Skills
A creative approach to the production of high-quality foods and knowledge of bakery
Excellent leadership & training skills
Ability to multi-task and meet deadlines
Up to date with current trends
Apply via :
careers.accor.com
