Sous Chef

Job description

Key tasks

Guarantees a high standard of culinary services offered to guests.
Is able to innovate and diversify services offered to guests.
Along with the Head Chef manages and motivates the kitchen staff in order to offer a high standard of service to guests.
Is responsible for food hygiene, safety and quality in the hotel.
Helps the Head Chef set up the department's annual budget in line with hotel strategy.
Contributes to the improvement of costs and ratios while maintaining the high standard of service.
Helps prepare dishes in line with activity and consumption forecasts.
Prepares the training plan together with the Head Chef and tracks implementation.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

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