Restaurant Sous Chef

il y a 24 heures

IssylesMoulineaux, Île-de-France Accor Temps plein
Job Description

At Accor, we are committed to providing exceptional dining experiences for our guests. As a Restaurant Sous Chef, you will play a key role in ensuring the success of our culinary team. Your passion for food preparation and management will inspire your team to create truly spectacular fare.

Responsibilities
  • Provide warm and sincere service to our 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 never say "no" without offering an alternative. OWN the follow-up to ensure the problem is resolved, and be that guest's point of contact.
  • Be an ambassador for the Brand, Hotel, Community, and Colleagues.
  • Be guided by and always exhibit Fairmont core values: respect, integrity, teamwork, accountability, and excellence.
  • Be aware of, support, and ensure all health and safety policies, environmental policies, and evacuation procedures are adhered to.
  • Follow and deliver all Leading Quality Assurance Standards for your position while supporting the FOH manager.
  • Conduct daily Shift Briefings to Colleagues to share information regarding reservations, house counts, special menus, VIPs, service standards.
  • Actively share ideas, opinions, and suggestions in daily shift briefings.
  • Assist in the development of new menu items in Brasserie Lounge, Lunch, and Dinner menus, Lite Bites, Special Brasserie Events, and festive seasonal menu ideas, offerings, and displays.
  • Ensure a safe, clean hotel at all times and take ownership for your area.
  • Adhere to grooming policies to ensure a professional appearance is always maintained.
  • Consistently offer professional, friendly, and proactive guest service while supporting fellow Colleagues and Leaders.
  • Ensure the consistency in the preparation of all food items for a la carte 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 all 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 keep open lines of communication regarding guest feedback.
  • Continually strive to improve food preparation and presentations.
  • Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
  • Have full knowledge of all menu items, daily features, and promotions.
  • Maintain labor cost through productive use of labor tracking tools and ensuring that resources are properly allocated to support business levels.
  • Work closely with other Sous Chef and Cooks in menu creation and overall guest experience improvement efforts.
  • Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist.
  • Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Sous Chef and leadership and addressed with the Colleague.
  • Assume supervisory responsibilities during the absence of the Jr. Chef de Cuisine/Chef de Cuisine.
  • Other duties as assigned.

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