Sous Chef - Banquets at Accor

Adelaide, South Australia, Australia -

Full Time

Start Date

Immediate

Expiry Date

24 Jun, 26

Salary

0.0

Posted On

26 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Management, Culinary Skills, Food Preparation, Menu Planning, Inventory Management, Cost Control, Food Safety, Hygiene, Sanitation, Training, Mentoring, Problem-Solving, Multitasking, Attention To Detail

Industry

Hospitality

Description

Company Description Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning to create lasting, memorable and impactful experiences for our customers, for our colleagues and for the planet. Hospitality is a work of heart, Join us and become a Heartist®. Job Description With a focus on Banquets, the Sous Chef supports the Executive Chef and Executive Sous Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment. Key Responsibilities: Assist the Executive Chef in planning and directing food preparation and culinary activities. Supervise and coordinate the kitchen team during food preparation and service. Ensure dishes are prepared and presented to hotel standards. Monitor kitchen operations to maintain food quality, freshness, and consistency. Train, mentor, and develop junior kitchen staff. Ensure compliance with food safety, hygiene, and sanitation regulations. Manage kitchen inventory and food cost control. Participate in menu development and costings. Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence. Ensure a clean, organized, and efficient kitchen workspace. Address and resolve any kitchen or food-related issues promptly. Stay updated with culinary trends and new techniques. Qualifications Qualifications: Education and Experience: Culinary degree or equivalent qualification in culinary arts required. Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a supervisory or management role. Proven experience in high-end restaurants or premium hotels is preferred. Banquets experience is highly desired. Food Safety Supervisor Skill Set Certificate Skills and Competencies: Strong leadership and management skills with the ability to inspire and motivate a team. Excellent culinary skills, with a deep understanding of various cooking techniques, cuisines, and presentation styles. Strong organizational and multitasking abilities, with attention to detail and a commitment to maintaining high standards of food safety and hygiene. Personal Attributes: Passionate about food and culinary excellence, with a creative and innovative approach to cooking. Strong problem-solving skills and the ability to remain calm under pressure in a fast-paced environment. Flexibility to work varied shifts, including evenings, weekends, and holidays. Full time working rights in Australia Additional Information Feel Valued: that’s our commitment to you. What does that mean? To us, feeling valued means inspiring progress, for you as an individual, for our teams and for our shared communities. We should all be inspired and inspiring. What is in it for you: NO SPLIT SHIFTS! ALL Heartist, Employee benefit card, offering discounted rates in Accor worldwide (Accommodation, Food & Beverage as well as great discounts with our partners including car hire, travel, health insurance and technology) Learning programs through our “Learn your Way” Academy platforms, ongoing training and development opportunities (self-pace, virtual webinars, face to face) A genuine opportunity to build a career with Australia’s largest hotel operator industry leading training opportunities A team of experienced professionals to grow alongside with Ability to make a difference through our Corporate Social Responsibility activities Laundered uniform Duty Meal But the best of all? A team of likeminded professionals, who love what they do, being inspired and inspiring. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? 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 https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sous Chef supports the Executive Chef in all kitchen operations, focusing on banquets, which includes supervising staff, ensuring high food quality and hygiene standards, and managing inventory. This role is vital for maintaining efficiency and consistency within a busy hotel kitchen environment.