What are the responsibilities and job description for the Sous Chef - Kitchen Artist Job at Accor Hotels in Lincoln position at Accor Hotels?
Company Description
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit .
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Job Description
- Assist the Executive Sous Chef in the full operation of all kitchen units.
- Responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.
- Ensure compliance with kitchen hygiene rules, including personal grooming standards.
- Identify work methods and cooking standards; ensure quality food preparation and efficient personnel work.
- Coordinate with all section chefs and provide instruction as needed.
- Control the presentation and quality of food for breakfast, lunch, and dinner.
- Prepare lists of materials to be purchased, place orders, and check incoming food items.
- Control daily provision vouchers and manage slow-moving supplies.
- Check food storage cooling systems and ensure FIFO (first in, first out) usage.
- Plan food production according to stages identified by the Executive Culinary Chef.
- Monitor raw food status, manage excess food usage, and control portion sizes.
- Prepare standard recipes to standardize portions, taste, and quality.
- Ensure compliance with personal hygiene rules among kitchen personnel.
- Maintain records for the food safety system.
- Inspect storage areas at the start of work, ensure orderliness, and manage old products.
- Check menus and communicate any missing or problematic products to personnel.
- Monitor personnel performance and report inefficiencies to the Executive Sous Chef.
- Organize weekly personnel schedules and manage monthly timecards for approval.
- Identify training needs for kitchen personnel and organize necessary training.
- Deliver training on menu preparation, product recipes, and food costs.
- Engage in environmental protection activities and promote biodiversity awareness.
- Implement energy-saving measures and conduct departmental training.
- Manage waste properly to reduce pollution and lead by example.
- Ensure safe handling and storage of chemicals in accordance with laws.
- Carry out responsibilities related to quality management and food safety systems.
- Perform other duties assigned by management not specified in the job description.
Qualifications
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