Sous chef

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

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The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment.

Key Responsibilities:

• Assist the Executive Chef in planning and directing food preparation and culinary activities.
• Supervise and coordinate the kitchen team during food preparation and service.
• Ensure dishes are prepared and presented to hotel standards.
• Monitor kitchen operations to maintain food quality, freshness, and consistency.
• Train, mentor, and develop junior kitchen staff.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Manage kitchen inventory and food cost control.
• Participate in menu development and costings.
• Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence.
• Ensure a clean, organized, and efficient kitchen workspace.
• Address and resolve any kitchen or food-related issues promptly.
• Stay updated with culinary trends and new techniques.
• https://careers.accor.com/global/en/job/sous-chef-in-moevenpick-beirut-beirut-lebanon-jid-62710