Sous Chef Cold Kitchen - Fairmont Agra at Accor

Agra, Uttar Pradesh, India -

Full Time

Start Date

Immediate

Expiry Date

13 Oct, 26

Salary

0.0

Posted On

15 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cold Kitchen Management, Garde Manger, Menu Planning, Recipe Development, Food Presentation, Portion Control, Food Safety, Hygiene Standards, Team Supervision, Stock Rotation, International Cuisine, Culinary Arts

Industry

Hospitality

Description

Company Description "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 Description The Sous Chef – Cold Kitchen is responsible for managing the preparation and production of cold kitchen items while maintaining the highest standards of quality, hygiene, presentation, and consistency. The role supervises the garde manger section, supports menu execution, manages the cold kitchen team, and ensures compliance with luxury hotel culinary standards. Key Responsibilities Manage daily operations of the cold kitchen (Garde Manger) section. Supervise preparation of salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines, and other cold preparations. Ensure high standards of taste, freshness, presentation, and portion control. Assist the Chef de Cuisine in menu planning and recipe development. Supervise, train, and motivate cold kitchen team members. Prepare daily production plans and assign tasks to team members. Ensure timely preparation for restaurant service, buffets, banquets, and special events. Maintain proper food storage, labeling, temperature control, and stock rotation. Qualifications Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field. Minimum 4–6 years of culinary experience with strong cold kitchen/Garde Manger exposure. Previous experience as Chef de Partie – Cold Kitchen or Junior Sous Chef in a luxury hotel is preferred. Good knowledge of international cuisines, cold food preparation, and presentation techniques. Additional Information WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Manage the daily operations of the cold kitchen section, overseeing the production of salads, appetizers, and cold platters. Supervise and train the Garde Manger team while ensuring strict adherence to luxury hotel quality and hygiene standards.