Sous Chef

About the role

As a Sous Chef, you play a key role in maintaining the consistency, quality, and excellence of our culinary operations. You will support the Executive Chef in day‑to‑day kitchen management while leading and developing your team.

Key responsibilities

• Maintain food safety, sanitation, and EHC standards throughout the kitchen.
• Ensure adequate stock levels and smooth kitchen operations during service.
• Uphold high standards of hygiene, food quality, and presentation.
• Train and support new team members and apprentices.
• Control costs through portion management, stock rotation, and waste reduction.
• Work closely with Restaurant Management and Front of House to ensure seamless service.
• Coordinate with Stewarding to provide effective kitchen support.
• Assist the culinary team with additional duties as required.

Required profile

• Diploma or degree in Culinary Arts, Hospitality, or a related field.
• Minimum 4–6 years of culinary experience, preferably in luxury hotels or upscale restaurants.
• Strong knowledge of cold kitchen preparation, salads, dressings, appetizers, charcuterie, and buffet presentation.
• Knowledge of HACCP, food safety, and hygiene standards.
• Strong leadership, organizational, and time‑management skills.
• Excellent attention to detail and food presentation.

Required skills

• Cold kitchen preparation
• Salad and dressing preparation
• Appetizer and charcuterie preparation
• Buffet presentation
• HACCP implementation
• Food safety compliance
• Hygiene standards adherence

What we offer

• 50% discount on restaurant use.
• Discounted stays at hotels within the Accor Group.
• Medical and pension benefits.