Executive Sous-Chef
Core
Assisting the Executive Chef in the operational and administrative management of all hotel kitchens to ensure culinary excellence, team leadership, and cost control.
Role type
Senior IC executive sous-chef (hotel)
Builds
Production for restaurants, banquets, room service, and events
Domain
Luxury hospitality / Fine dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
International culinary techniques, HACCP compliance, food cost management, inventory management, banquet/event management, team leadership, operational planning, quality control, menu creation, budget adherence, waste reduction
Preferred skills
Accor group experience, stock management software proficiency
Technologies
Stock management software
Responsibilities
Organize daily kitchen operations, lead and motivate kitchen brigades, coordinate between sales points, recruit and train staff, evaluate team performance, supervise production across restaurants and events, create new menus, control cooking and plating, manage production schedules, anticipate raw material needs, control stocks, optimize production processes, monitor food costs, ensure HACCP and safety compliance, maintain kitchen cleanliness, conduct quality audits, handle client feedback, adapt offerings for international clientele, collaborate with front-of-house teams
Seniority
Senior, hands-on IC