Sous Chef French Cuisine Experience

Accor; Abu Dhabi; Vor Ort; AED 180.000 - 240.000; Vollzeit

Zusammenfassung

Accor in Abu Dhabi is seeking a skilled Sous Chef for French cuisine to support the Executive Chef in a luxury hotel kitchen. You will lead a culinary team, ensure exceptional food quality, presentation, hygiene, and guest satisfaction while maintaining efficient operations.

The role requires 3-5 years of experience in French cuisine at high-end properties, strong classical and contemporary techniques, and a HACCP preference.

Qualifikationen

• 3-5 years of experience as Sous Chef or Senior Chef de Partie in French cuisine within a luxury hotel or fine-dining environment.
• Strong knowledge of classical and contemporary French cooking techniques.
• Experience in upscale restaurants, luxury hotels, or Michelin-standard establishments desirable.
• HACCP certification preferred.

Aufgaben

• Assist the Executive Chef in planning, organizing and supervising daily kitchen operations.
• Prepare, cook and present French cuisine to luxury hospitality standards.
• Maintain consistency in food quality, taste, portioning and presentation.
• Develop innovative French-inspired menus, seasonal specialties and signature dishes.
• Ensure all food is prepared per approved recipes and hotel standards.
• Monitor production to guarantee timely service and guest satisfaction.
• Lead, mentor and train junior chefs and kitchen staff.
• Support food cost management through portion control and waste reduction.
• Collaborate with F&B teams to create memorable dining experiences.
• Respond to guest feedback and dietary requests, including VIP functions and events.

Kenntnisse

French cuisine

Team leadership

Food safety (HACCP)

Menu development

Jobbeschreibung

The Sous Chef French Cuisine is responsible for supporting the Executive Chef in the management and operation of the culinary team with a primary focus on authentic and contemporary French cuisine The role requires exceptional culinary expertise leadership skills and a passion for delivering world-class dining experiences in a luxury hospitality environment The Sous Chef will ensure the highest standards of food quality presentation hygiene and guest satisfaction while maintaining operational efficiency and profitability Assist the Executive Chef in planning organizing and supervising daily kitchen operations Prepare cook and present French cuisine dishes to the highest luxury hospitality standards Maintain consistency in food quality taste portioning and presentation across all menu offerings Develop innovative French-inspired menus seasonal specialties and signature dishes Ensure all food is prepared in accordance with approved recipes and hotel standards Monitor food production to guarantee timely service and exceptional guest experiences Supervise mentor and train junior chefs and kitchen staff Conduct regular coaching sessions to develop culinary techniques and service standards Foster a positive collaborative and performance-driven kitchen culture Assist in scheduling staff and ensuring adequate manpower coverage Lead kitchen operations in the absence of the Executive Chef Enforce strict compliance with HACCP food safety regulations and hotel policies Conduct regular inspections to ensure cleanliness sanitation and organization of all kitchen areas Monitor storage handling and labeling procedures for all food products Ensure compliance with local health and safety regulations Support food cost management through effective portion control and waste reduction initiatives Monitor inventory levels and assist with purchasing requirements Participate in stocktaking cost analysis and forecasting Ensure optimal utilization of ingredients while maintaining quality standards Collaborate with Food amp Beverage teams to create memorable dining experiences Respond professionally to guest feedback and special dietary requests Support VIP functions banquets and special culinary events as required Continuously seek opportunities to enhance guest satisfaction and restaurant reputation

Company DescriptionQualifications

Minimum 3-5 years of experience as Sous Chef or Senior Chef de Partie specializing in French cuisine within a luxury hotel or fine-dining environment Strong knowledge of classical and contemporary French cooking techniques Experience working in upscale restaurants luxury hotels or Michelin-standard establishments is highly desirable Certified in Food Safety and Hygiene HACCP certification preferred Minimum 3-5 years of experience as Sous Chef or Senior Chef de Partie specializing in French cuisine within a luxury hotel or fine-dining environment.Strong knowledge of classical and contemporary French cooking techniques.Experience working in upscale restaurants, luxury hotels, or Michelin-standard establishments is highly desirable.Certified in Food Safety and Hygiene (HACCP certification preferred).