Executive Sous Chef

Join or sign in to find your next job Join to apply for the Executive Sous Chef role at Accor. Responsibilities Assist in performance appraisals when necessary. Ensure each outlet is managed by a Management Team (Chef de Cuisine) responsible for profitability. Set, in close conjunction with each Chef de Cuisine, Annual Operating Targets as part of the Hotel’s Annual Business Plan. Monitor all costs and recommend measures to control them; establish an integrated cost management plan. Ensure strict adherence to the Department Operational Budget. Review monthly forecasts and allocate resources accordingly. Manage outlets and banquets efficiently according to concept statements, policies, procedures, and standards. Support the implementation of a flexible Heartists base, allocating staff based on business needs. Assign responsibilities to subordinates and periodically check their performance. Represent the Kitchen Department in the absence of the Director of Culinary. Support Heartists' needs in other divisions based on hotel priorities. Monitor service and Food & Beverage standards across all outlets and banquets. Collaborate with Outlet Managers, Banquet Manager, and Chefs de Cuisine to implement corrective actions. Establish, implement, and control performance standards for Stewarding Operations. Ensure food preparation, presentation, and sanitation meet hotel standards and local legislation. Ensure compliance with HACCP regulations and monitor food safety practices. Assist in implementing food safety and hygiene standards, including HACCP and municipal regulations. Work closely with the Hygiene Officer on hygiene and safety procedures. Additional Information Seniority level: Director Employment type: Full-time Job function: Management and Manufacturing Industries: Hospitality #J-18808-Ljbffr