Sous Chef

Accor Hotels; Ras Al Khaimah; On-site; AED 40,000 - 60,000; Full time

Job summary

Accor Hotels seeks a dedicated Sous Chef to support the Executive Chef in all kitchen operations. The ideal candidate will oversee kitchen staff, ensure high food quality and hygiene, and participate in menu planning. Join a dynamic team and elevate your culinary career in a vibrant hotel environment.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.
• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).
• Flexibility to work shifts, including weekends and holidays.

Responsibilities

• Assist the Executive Chef in planning and directing food preparation and culinary activities.
• Supervise and coordinate the kitchen team during food preparation and service.
• Ensure compliance with food safety, hygiene, and sanitation regulations.

Skills

Leadership

Communication

Time Management

Organizational Skills

Knowledge of Food Safety

Customer Satisfaction

Ability to Work Under Pressure

Job 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"

We are Heartists

“Heartist” describes both our culture and who we are. Everything we do comes from the heart, and we’re experts in what we do. Generous, attentive, and free, we ensure that everyone can come as they are, and feel like they belong. As one big team, we know that only together can we do amazing things!

We believe that the world is more welcoming when we’re connected. So that we see what we have in common, instead of what sets us apart.

Life in Pullman

At Pullman, you’ll find social, stylish, and game-changing ways to unleash your athletic energy. Our hotels act as living canvases, designing creative environments shaped around you.

New experiences, new acquaintances, new ideas... discover the world of Pullman.

OUR WORLD IS YOUR PLAYGROUND!

Job Description

The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment.

Key Responsibilities:

• Assist the Executive Chef in planning and directing food preparation and culinary activities.

• Supervise and coordinate the kitchen team during food preparation and service.

• Ensure dishes are prepared and presented to hotel standards.

• Monitor kitchen operations to maintain food quality, freshness, and consistency.

• Train, mentor, and develop junior kitchen staff.

• Ensure compliance with food safety, hygiene, and sanitation regulations.

• Manage kitchen inventory and food cost control.

• Participate in menu development and costings.

• Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence.

• Ensure a clean, organized, and efficient kitchen workspace.

• Address and resolve any kitchen or food-related issues promptly.

• Stay updated with culinary trends and new techniques.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.

• Strong leadership and communication skills.

• Excellent organizational and time-management abilities.

• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).

• Ability to work under pressure and handle multiple tasks.

• Passion for high-quality cuisine and customer satisfaction.

• Flexibility to work shifts, including weekends and holidays.