Restaurant Sous Chef
il y a 7 jours
Accor's Culinary team is seeking a skilled Restaurant Sous Chef to join our team. As a key member of our kitchen team, you will be responsible for managing food preparation and ensuring exceptional cuisine is served to our guests.
Key Responsibilities:- Provide warm and engaging service to guests, ensuring they feel valued and respected.
- Treat each guest as a unique individual, personalizing their interaction with thoughtful and personal touches.
- Resolve guest problems and follow up to ensure issues are resolved, serving as the guest's point of contact.
- Be an ambassador for the Accor brand, hotel, community, and colleagues, upholding our core values of respect, integrity, teamwork, accountability, and excellence.
- Ensure all health and safety policies, environmental policies, and evacuation procedures are adhered to.
- Follow and deliver Leading Quality Assurance Standards for your position, supporting the FOH manager.
- Conduct daily shift briefings to share information with colleagues, including reservations, house counts, special menus, VIPs, and service standards.
- Actively share ideas, opinions, and suggestions during daily shift briefings.
- Assist in developing new menu items for the Brasserie Lounge, Lunch, and Dinner menus, Lite Bites, Special Brasserie Events, and festive seasonal menu ideas.
- Ensure a safe and clean hotel environment at all times, taking ownership of your area.
- Adhere to grooming policies to maintain a professional appearance.
- Consistently offer professional, friendly, and proactive guest service, supporting fellow colleagues and leaders.
- Ensure consistency in the preparation of all food items according to hotel recipes and standards.
- Ensure all kitchen colleagues are aware of standards and expectations.
- Adhere to payroll costs and productivity within budgeted guidelines.
- Provide extensive hands-on training for new and transferred colleagues.
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
- Follow kitchen policies, procedures, and service standards.
- Follow all safety and sanitation policies when handling food and beverage.
- Liaise daily with colleagues, other Sous Chefs, and leadership to maintain open lines of communication regarding guest feedback.
- Continually strive to improve food preparation and presentation.
- Maintain proper rotation of product in all chillers to minimize wastage and spoilage.
- Have full knowledge of all menu items, daily features, and promotions.
- Maintain labor cost through productive use of labor tracking tools and ensuring resources are properly allocated to support business levels.
- Work closely with other Sous Chefs and cooks in menu creation and overall guest experience improvement efforts.
- Maintain a safe work environment and complete the Weekly Preventative Maintenance Checklist.
- Train and develop kitchen employees, ensuring ongoing training opportunities are communicated to other Sous Chefs and leadership.
- Assume supervisory responsibilities during the absence of the Jr. Chef de Cuisine/Chef de Cuisine.
- Other duties as assigned.
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