SOUS CHEF

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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/

 

We are seeking a talented and experienced Sous Chef to join our culinary team in Mumbai, India. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and kitchen operations.

• Assist the Executive Chef in overseeing daily kitchen operations
• Supervise and mentor kitchen staff, fostering a collaborative and efficient work environment
• Ensure all dishes are prepared to the highest standards of quality and presentation
• Develop innovative menu items in collaboration with the Executive Chef
• Manage inventory, place orders, and control costs to maintain budget targets
• Implement and maintain food safety and hygiene standards in compliance with local regulations
• Coordinate with front-of-house staff to ensure smooth service and customer satisfaction
• Participate in menu planning, food costing, and pricing strategies
• Conduct regular kitchen inspections and quality control checks
• Assist in planning and executing special events and catering services
• Handle customer feedback professionally and implement improvements as needed
• Stay updated on culinary trends and techniques to continually enhance our offerings

• Proven experience as a Sous Chef or in a similar senior kitchen role
• Strong leadership skills with the ability to motivate and manage a diverse kitchen team
• Excellent organizational and time management abilities
• Demonstrated proficiency in various cooking techniques and cuisines
• In-depth knowledge of food safety regulations and hygiene standards, including familiarity with local Mumbai regulations
• Strong attention to detail and commitment to maintaining high-quality standards
• Ability to work efficiently under pressure in a fast-paced environment
• Excellent communication and interpersonal skills
• Creative mindset with a talent for developing innovative menu items
• Experience in inventory management, food costing, and budget control
• Proficiency in using kitchen equipment and overseeing its maintenance
• Flexibility to work evenings, weekends, and holidays as required
• Culinary degree or relevant certification preferred
• Knowledge of menu planning and pricing strategies
• Commitment to continuous learning and staying updated on culinary trends