Sous Chef - Grade Manage at Accor

Cairo, Cairo, Egypt -

Full Time

Start Date

Immediate

Expiry Date

14 Feb, 26

Salary

0.0

Posted On

16 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Degree, Cold Food Preparation, Food Safety, Sanitation Practices, Menu Planning, Recipe Development, Inventory Management, Cost Control, Leadership, Team Supervision, Time Management, Organizational Skills, Communication Skills, Creativity, Culinary Arts

Industry

Hospitality

Description

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. Job Description Lead and supervise the garde manger station, overseeing the preparation of cold foods, salads, appetizers, and charcuterie Collaborate with the Executive Chef to develop and implement new menu items and recipes Ensure compliance with food safety and sanitation standards in the cold kitchen area Manage inventory and ordering of ingredients for the Garde-Manger station Train and mentor junior kitchen staff in cold food preparation techniques Assist in overall kitchen operations and support other stations as needed Maintain a clean and organized work environment Participate in menu planning and cost control initiatives Contribute to the creation of visually appealing and innovative cold food presentations Qualifications Culinary degree or diploma from a recognized culinary school Minimum 3-5 years of experience in a high-volume kitchen, with previous experience as a Garde Manger or Sous Chef Proven expertise in cold food preparation, including salads, appetizers, and charcuterie Strong knowledge of food safety and sanitation practices, with current food safety certification Excellent menu planning and recipe development skills Proficiency in inventory management and cost control Demonstrated leadership abilities and experience in team supervision Strong time management and organizational skills Excellent communication skills in both verbal and written forms Ability to work effectively in a fast-paced, high-pressure environment Creativity and passion for culinary arts, with a focus on innovative cold food presentations Additional Information experience is an asset Prior experience working with Opera or a related system Fluency in English additional languages are a plus Your team and working environment: In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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Responsibilities

Lead and supervise the garde manger station, overseeing the preparation of cold foods, salads, appetizers, and charcuterie. Collaborate with the Executive Chef to develop and implement new menu items and recipes while ensuring compliance with food safety standards.