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Sous Chef - Cold Kitchen
Accor Hospitality
posted 1hr ago
Job Role Insights
Flexible timing
Key skills for the job
Job Description
- Lead the cold kitchen team in the preparation and presentation of a wide range of cold dishes, including salads, appetizers, charcuterie, and desserts.
- Collaborate with the Executive Chef and culinary team to develop innovative and visually stunning cold kitchen menus that showcase seasonal ingredients and culinary creativity.
- Ensure the highest standards of food quality, presentation, and hygiene in all cold kitchen preparations.
- Mentor and train culinary staff in cold kitchen techniques, plating, and presentation to uphold resort standards of excellence.
- Manage inventory levels , monitor food costs, and optimize kitchen performance to maximize efficiency and profitability.
- Stay current on culinary trends and techniques , continuously seeking opportunities for culinary innovation and creativity in the cold kitchen.
Qualifications
- A minimum of 5-7 years of culinary experience, with at least 3 years specializing in cold kitchen operations.
- Mastery of cold kitchen techniques, including butchery, charcuterie, garde manger, and pastry.
- Strong leadership and team management skills, with the ability to inspire and mentor a diverse culinary team.
- Excellent organizational, communication, and problem-solving abilities.
- A passion for culinary innovation, creativity, and delivering exceptional cold kitchen creations.
Employment Type: Full Time, Permanent
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14% candidates got the interview through other sources.
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What Accor Hospitality employees are saying about work life
based on 75 employees
Flexible timing
Rotational Shift
No travel
Day Shift
Accor Hospitality Benefits
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