Junior Sous Chef

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning,to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.

The Junior Sous Chef will support the Sous Chef and Executive Chef in managing the kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role requires a detail-oriented culinary professional with strong leadership potential, a commitment to maintaining high standards, and a passion for creating memorable dining experiences.

• Assist the Sous Chef and Executive Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating.
• Ensure the consistent quality and presentation of all dishes according to established recipes and standards.
• Supervise and support kitchen staff, including line cooks and prep cooks, ensuring efficient and effective kitchen operations.
• Maintain high standards of food safety, hygiene, and cleanliness in the kitchen, adhering to health regulations and hotel policies.
• Monitor ingredient quality and manage inventory to ensure freshness and minimize waste.
• Conduct regular checks to ensure proper storage and handling of food items.
•  Proven man-management, coaching and team building skill
•  To have total accountability for the day to day running operation in the kitchen and making sure high standard of quality maintain.
•  Experience of large volume functions and weddings
• Assist the executive chef complete annual appraisal to ensure continued staff development and appraisal.
• To participate in the design of seasonal menus and purchase all food and food related products using company nominated suppliers to achieve food budgeted cost controls, ensuring minimum wastage with in the venue and to ensure all menus are cost accurately.
• To maintain all equipment’s with in the catering operation through due care and diligence. Ensuring engineer call outs for all repairs on catering equipment’s are effectively managed ensuring the best life of all kitchen equipment’s.
• Ensure compliance with all relevant health and safety regulations
• Step in for the Sous Chef or Executive Chef when necessary
• Participate in menu tastings and special culinary events