Junior Sous Chef - Hot Kitchen

Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

• Partnering with the Executive Chef, you will assist in overseeing the kitchen to ensure its smooth running, overall profitability and reputation within the industry. To encourage and oversee the training, growth, and development of Chefs of a lower level.
• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversees training, growth, and development of kitchen team members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
• Oversee preparation of food items during non-service periods – ensure that preparation is stocked to appropriate levels and that service areas are set up for efficiency.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Demonstrates product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team.
• Assist senior leadership with menu design and costing with expectation to capture both in-house and local markets.
  
  

Qualifications

• Must have a knowledge of Western Cuisine
• Previous experience in the Culinary field required with a high level of responsibility within a kitchen brigade.
• Exposure to managing day-to-day staffing requirements, planning, assigning work, and motivating team members to achieve daily goals.
• Strong product knowledge of menu items and seasonal ingredients.
• Strong interpersonal and problem solving abilities
• Proficient in all aspects of Food Hygiene, HACCP and OH&S to ensure safe working practices are followed within the kitchen.
• Available to work on a 7-day rotating roster.
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
  
  

Additional Information

Junior Sous Chef for Mercure Abu Dhabi Downtown