Sous Chef
accor
Total des années d'expérience :18 years, 10 Mois
• To co-ordinate and prepare in detail all food production for the Hotel’s requirements and ensure a total smooth running of the operation.
• Prepares his/her production in line with level of activity and revised forecasts
• Ensures the smooth running of food preparation during the shift
• Ensures effective coordination between section in all kitchen and the different F&B points of sale
• Helps create new menu for "à la carte" and buffet items and coordinate with executive chef
• Takes part in month-end inventories and reports
• Keeps up-to-date with changes in culinary techniques
• Modifies working methods to comply with the brand philosophy
• Integrates, trains and supervises all level of staff
• Helps employees develop their skills to the best of their ability and provides support for career development
• Ensures the whole team is fully involved and motivated, by taking every person's needs into consideration
• Manages the team's work schedule in compliance with social legislation
• Ensures that the staff under his/her responsibility behaves and is dressed to the highest standard
Previous leadership experience in the field of cooking required • Diploma in culinary specialization of an asset • A proven track record of monitoring costs including food, equipment, labor and waste to meet the company's financial objectives and objectives • Learn your computer in the required Microsoft Window apps • Strong interpersonal and problem-solving capabilities • Highly responsible and reliable • The ability to work well under pressure in a fast-paced environment • The ability to work as part of a team • The ability to focus attention on guests' needs, and remain calm and polite at all times