Sous Chef - Cold

Pay not listed

Job Description

Oversee daily Cold Kitchen operations for hotel restaurants and Banquet.
Plan and organize production according to restaurant and Banquet requirements.
Coordinate Banquet menu preparation, production planning and event execution.
Lead, train and supervise the Cold Kitchen team.
Ensure consistency in food quality, presentation and portion control.
Maintain high standards of food hygiene, sanitation and food safety at all times.
Control food costs, minimize wastage and ensure efficient use of ingredients.
Coordinate closely with other kitchen sections and relevant departments for smooth operations.
Ensure compliance with hotel standards, HACCP and food safety requirements.

Minimum 3–5 years of experience in a similar position in a premium or luxury hotel.
Strong experience in Cold Kitchen and Banquet operations.
Proven ability to plan and manage Banquet production and large-volume operations.
Strong knowledge of food hygiene, sanitation and HACCP standards.
Good leadership, organization and problem-solving skills.
Creative with strong attention to food quality and presentation.
Able to work under pressure and manage multiple operations simultaneously.
Good communication and teamwork skills.

Employee benefit card offering discounted rates at Accor hotels worldwide.
Develop your talent through Accor’s learning programs.
Opportunity to grow within your property and across the world!
Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.