Executive Sous Chef

Accor Group

Key Responsibilities

• Select and develop recipes aligned with restaurant themes, F and B trends, and Accor culinary philosophy
• Lead, coordinate, and support chefs and kitchen attendants in food preparation and cooking
• Train, develop, and motivate supervisors and culinary teams to maintain high food standards
• Assist the Cluster Executive Chef in overseeing kitchen operations, profit control, stock management, wastage reduction, and hygiene practices
• Participate in financial and business planning while demonstrating leadership and integrity
• Support a flexible workforce model with effective resource allocation across the division
• Ensure food preparation, quality, and presentation meet established standards
• Monitor and maintain performance of kitchen equipment, tools, and utensils
• Oversee sanitation and hygiene across all kitchen and hotel food areas to prevent contamination
• Attend kitchen meetings and represent the Cluster Executive Chef when required
• Maintain accurate records and documentation following HACCP and hotel management policies
• Stay updated on industry trends, techniques, and equipment through market research and competitive reviews
• Coordinate with purchasing to secure high-quality raw materials at best prices
• Personalize dietary requirements for long-stay guests to enhance satisfaction

Skills Set

• Culinary leadership
• Recipe development
• Kitchen operations management
• Quality control
• Hygiene and HACCP compliance
• Staff training and supervision
• Cost control and inventory management
• Guest satisfaction and menu personalization