Sous Chef (Asian Cuisine)

Sous Chef (Asian Cuisine)

At Accor, we believe that hospitality is a work of heart. We understand the ways in which individual passion for our work and a shared sense of accomplishment create a more rewarding experience for our guests. We foster this culture through a diverse and inclusive workplace that values the contribution of each and every member of our team. We are committed to taking positive action in terms of business ethics and integrity, responsible tourism, sustainable development, community outreach, and diversity and inclusion. With an expansive portfolio of iconic hotels and brands, Accor offers boundless opportunities for career advancement and professional development across the globe. 

Join a team where you can be all you are, grow and create your path, work with purpose, and enjoy and feel valued.

This is an exciting entry-level role with growth opportunities for a motivated applicant. Make it your next move.

Financial

• Oversee stock take, rotation, and cost control of Asian ingredients and supplies to minimize food wastage and maintain profitability
• Review ingredient cost worksheets and plan corrective actions with department heads to optimize kitchen production costs

Operational

• Check all kitchen equipment, wok stations, steamers, and grills prior to service and monitor kitchen operations for compliance with HACCP procedures
• Distribute work schedules and delegate tasks to meet production deadlines set by Senior Management
• Liaise with Kitchen Managers and Front-of-House staff to facilitate dish delivery and maintain company standards
• Monitor product quality, presentation, and consistency to ensure compliance with prescribed Asian recipes and company guidelines
• Record and update Asian recipes and cooking methods to maintain comprehensive kitchen documentation
• Organize rosters for casual and section staff as per Head Chef guidelines
• Conduct regular operational and sanitation inspections of all kitchen areas, including prep stations and storage facilities
• Plan and execute special Asian dishes and seasonal menus as directed by the Head Chef
• Provide accurate feedback to the Head Chef on all operational and production matters

Team Management & Development

• Promote a collaborative team environment to achieve departmental objectives and maintain kitchen excellence
• Coordinate with the training manager to induct new staff and provide ongoing skills development in Asian cooking techniques and multi-skilling opportunities
• Conduct periodic performance evaluations and appraisals; motivate team members and support their professional growth
• Ensure transparent and fair decision-making processes

Business Planning

• Monitor budgets and production performance
• Develop cost-effective proposals for custom Asian dishes and special menu items

General Duties

• Maintain thorough knowledge of Asian recipes, techniques, and preparation methods
• Demonstrate comprehensive understanding of HACCP procedures and guide the team accordingly
• Analyse operational issues and implement solutions within company guidelines