Junior Sous Chef

Job description

Key tasks

• Carries out and coordinates the organisation, preparation, production, presentation and assures the high standard of culinary services offered to guests
• Makes suggestions for improvement
• Manages all kitchen personnel and adapts management practices to the brand culture: working methods, communications, recruitment etc
• Is responsible for food hygiene, safety and quality in the hotel
• Adopts appropriate Ibis service-oriented behaviors and attitudes, focusing on the brand's guiding principles of Simplicity, Quality, Sociability & Interactivity
• Ensures the respect and due application of the rules of hygiene and security in the department, particularly HACCP standards
• Ensures that food items are stored in compliance with current food hygiene standards: pantry storage, fish, meat etc
• Checks that employees' uniforms are clean and in good condition
• Ensures that safety instructions are respected for the use of kitchen equipment
• Ensures that hygiene checks are carried out by an external laboratory in order to assess the results of his/her actions, and implements any corrective actions as necessary
• Knows the safety regulations and ensures they are duly applied
• Ensures that the workplace remains clean
• Ensures the security of people and property in the hotel
• Respects the hotel's commitments to the 'Environment Charter' (saving energy, recycling, sorting waste)

Ibis and its people

Simplicity, Modernity, Well-being

Acteurs, the Ibis staff training and professional development programme , enables staff to:
- become more professional by acquiring new skills,
- learn a second profession,
- be more independent in guest relations,
- receive recognition for their skills

Desired profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential English

Essential and optional requirements

Desired candidate should have Certification in Culinary Arts, with a minimum of 1 year experience as Chef de Partie in hospitality environment. Must be computer literate with effective communication skills and an excellent command of written and spoken English.
The ideal candidate will be a hands-on professional with a passion for service quality and excellence. Outgoing, creative and eager to share the desire to deliver Ibis service standards and AccorHotels values with guests and associates.

·  Word
·  HACCP