Sous Chef - Indian Specialty at Accor

Kathmandu Metropolitan City, Bagamati Province, Nepal -

Full Time

Start Date

Immediate

Expiry Date

26 Mar, 26

Salary

0.0

Posted On

26 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Safety, Team Management, Menu Planning, Quality Control, Hygiene Standards, Recipe Development, Kitchen Equipment Maintenance, Communication Skills, Supervision, Discipline, Problem Solving, Creativity, Attention to Detail, Time Management, Customer Service

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" Hospitality is a work of heart, Join us and become a Heartist®. Job Description Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work Ensure personal cleanliness and proper deportment of all team members Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage Discuss with the Executive Chef and recommends menu price adjustments Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Suggest new recipe/products which may improve quality of food or lower food cost Check the maintenance of all kitchen equipment Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Perform other reasonable duties assigned by the assigned by the Management Qualifications Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Minimum 3 years of relevant experience in a similar capacity Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Additional Information You will be joining a collaborative and dynamic team that thrives in a supportive and professional environment—whether at one of our vibrant properties or within our innovative corporate offices. Our Purpose: Pioneering The Art of Responsible Hospitality, Connecting Culture with Heartfelt Care Job-Category: Culinary Job Type: Temporary Job Schedule: Full-Time

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Responsibilities

The Sous Chef is responsible for assigning specific duties to kitchen staff and ensuring the quality and consistency of food preparation. They work closely with the Executive Chef to manage food materials and maintain hygiene standards.