Sous-Chef (m/f)

What exactly does my mission involve?

  • Help the Head Chef in all his/her duties
  • Integrate, train, manage and coordinate the kitchen team with a good working atmosphere
  • Ensure the quality of dishes served, and their conformity with the worksheets and customer satisfaction
  • Guarantee hygiene and security standards for the whole kitchen

This profession exists…
in Group hotels all over the world.

Ability to lead and train others
Capacity to delegate
Flexibility and responsiveness
Attention to detail and quality
Well organised
Ability to work in a team
Physical and mental staying power


Professional technique / Production
Prepare the kitchen in line with level of activity and revised forecasts
Ensure the smooth running of food preparation during the shift
Ensure effective coordination between the kitchen, dishwashing and the different F&B points of sale
Help create new menu and "à la carte" recipes
Take part in month-end inventories
Keep up-to-date with changes in culinary techniques

Team management
Supervise all activities
Integrate, train and supervise apprentices, Commis Chefs, dishwashers and Chefs de Partie
Help employees develop their skills to the best of their ability and provide support for career development

Management and Administration
In conjunction with the Purchasing Manager, manages stocks of foodstuffs
Carry out inventories, input data and explain consumption differences
With the team, looking for ways to improve costs and ratios while maintaining the high standard of service



Vocational training in professional cuisine applications
Significant cuisine experience (1 year)
Management experience
Fluent in the national language

Head Chef
A Group hotel of a different brand or with higher capacity
International mobility

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