Junior Sous Chef

Accor Hotels; Montreal; On-site; CAD 50,000 - 70,000; Full time

Job summary

Accor Hotels is seeking a dedicated Kitchen Supervisor in Montreal to oversee food preparation and ensure quality standards in a vibrant kitchen environment. This role requires strong leadership skills and extensive knowledge of culinary practices. Ideal candidates will have at least 4-5 years of experience in a 4-5 star hotel setting and be HACCP certified. You will play a crucial role in maintaining high standards of guest care and service while managing kitchen operations efficiently.

Qualifications

• HACCP compliance and certification required.
• 4-5 years' experience in a 4-5 star hotel preferred.
• Knowledge of food and beverage industry is beneficial.

Responsibilities

• Supervising and coordinating the preparation of mise en place cooking.
• Controlling freshness and storage of goods.
• Assisting the Chef de Cuisine with new recipes and menu ideas.

Skills

Kitchen skills

Personal skills

Willingness to learn

Education

Diploma or degree in hospitality

Job description

Company Description

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys, and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

Job Description

1. Supervising, coordinating, and participating in the preparation of mise en place cooking for all F&B outlets.

2. Controlling freshness, preparation techniques, and storage of goods used.

3. Checking Demi Chefs / Commis Chefs on their sections, e.g., regarding personal hygiene.

4. Assisting the Chef de Cuisine in composing new recipes and menu ideas.

5. Ordering and managing product turnover in his/her section through daily inventory lists.

6. Controlling cooking procedures, portioning, garnishing, and presentation of all dishes.

7. Maintaining effective contacts with colleagues from other departments.

8. Participating in other tasks and cooperating in special projects when required.

9. Setting up work rosters of his/her section in consultation with the Sous-Chef.

10. Allocating tasks according to the mise en place list.

11. Consistently providing and maintaining the highest standards of guest care and service.

12. Maintaining high standards of personal hygiene and grooming at all times.

13. Wearing a well-pressed, good condition uniform.

14. Familiarizing with Rixos the Palm Dubai Performance & Product Standards and demonstrating their application.

15. Having good knowledge of all Rixos the Palm Dubai facilities and answering guest questions politely and helpfully.

16. Handling guest complaints or problems promptly and reporting incidents to the Sous-Chef or Chef de Cuisine.

17. Acting on responsibilities for Health and Safety at work.

18. Demonstrating knowledge of fire prevention and following evacuation plans when needed.

19. Being security conscious and reporting suspicious circumstances.

20. Checking all food preparation for type and quality.

21. Working according to the specifications received regarding portion size, quantity, and quality.

22. Preparing staff meals and observing food during preparation.

23. Ensuring food orders are prepared efficiently and hot dishes leave the kitchen at correct temperatures.

24. Taking orders from the Sous-Chef and executing them properly.

25. Managing stock requisitions and transfers to achieve high stock rotation.

26. Ensuring proper handling and use of kitchen utensils and equipment.

27. Maintaining cleanliness of utensils, equipment, and work areas.

28. Following Cost Control policies and procedures.

29. Performing other duties assigned by the Sous-Chef or Chef de Cuisine.

30. Serving as production chef during afternoon mise en place when requested.

31. Monitoring costs and recommending control measures.

32. Adhering to the Department Operational Budget.

33. Reviewing forecasts and scheduling resources accordingly.

34. Delegating responsibilities and evaluating performance.

35. Developing young talents for future growth.

36. Supporting staff needs across divisions based on hotel priorities.

37. Checking incoming ingredients and ensuring compliance with order and receiving records.

38. Handling products properly and preparing according to recipes and specifications.

39. Supervising daily mise en place and ensuring quality and freshness.

40. Being available during peak periods.

41. Encouraging creativity within the team.

42. Updating Department Manuals annually.

43. Attending weekly Food & Beverage meetings.

44. Adhering to Rules & Regulations, Fire, Hygiene, and Safety policies.

45. Exemplifying Rixos Values, Brand Standards, and hygiene guidelines.

46. Implementing departmental policies and standards.

47. Applying Rixos Food & Beverage rituals.

48. Participating in staff meetings, trainings, and activities.

49. Supporting departmental trainers.

50. Undertaking secondary tasks as assigned.

Qualifications

HACCP: Full compliance with HACCP standards and certification.

Knowledge of food and beverage industry; kitchen skills advantageous. Previous hotel industry experience preferred. Good personal skills, willingness to learn and grow.

Diploma or degree in hospitality, with 4–5 years experience in a 4-5 star hotel.