Sous Chef

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Along with the Executive Chef manages and motivates the kitchen staff in order to offer a high standard of service to guests, is responsible for food hygiene, safety and quality in the hotel, guaranteeing a high standard of culinary services offered to guests.

Main responsibilities

• Hands on management of the restaurant, room service, and conference food service operations on a day to day basis.
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
• Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the Restaurant and Bar Manager / Supervisors and the Conference Sales Manager / Conference Coordinators to meet food and beverage operational objectives.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• Ensures the kitchen has a presence in operational meetings and committees
• Any other duties assigned by your manager.

Minimum 2 years of experience being in Sous Chef position.

https://careers.accor.com/global/en/job/sous-chef-in-novotel-goa-panjim-panaji-india-jid-80760