Sushi Chef
Listed on 2026-02-21
-
Hospitality / Hotel / Catering
Food & Beverage, Catering, Hotel Kitchen -
Restaurant/Food Service
Food & Beverage, Catering, Hotel Kitchen, Restaurant Manager
Company Description
Join
us at Accor,
where
life pulses
with
passion!
As apioneerin the art ofresponsiblehospitality, the Accor Groupgathersmorethan
45 brands, 5,600hotels, 10,000 restaurants, and lifestyle destinations in 110 countries.
Whileeachbrand hasitsownpersonality,whereyouwillbeable totrulyfindyourself,theyallshareacommonambition: tokeepinnovatingandchallengingthestatus-quo.
Byjoiningus,youwillbecomea
Heartist®,becausehospitalityis, first and foremost, aworkofheart.
Youwilljoinacaringenvironmentand a teamwhereyoucanbeallyouare. Youwillbein asupportiveplace togrow, tofulfilyourself, todiscoverotherprofessions and topursuecareeropportunities, inyourhotelor inotherhospitalityenvironments, inyourcountry oranywherein the world!
Youwillenjoyexclusivebenefits,specific to thesectorandbeyond, aswellasstrongrecognition foryourdailycommitment.
Everythingyouwilldowithus,regardlessofyourprofession,willofferadeepsenseofmeaning, tocreatelasting,memorableandimpactfulexperiencesforyourcustomers,foryourcolleaguesand for theplanet.
Hospitality
is a
work
of
heart ,
Join
us and
become a
Heartist ®.
- To assist in ensuring that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
- To maintain control and discipline in the absence of the Executive Sous Chef, providing direction and assuming all consequent duties and responsibilities.
- To assist in performance appraisals when necessary.
- To assist in ensuring that each outlet is managed by a Management Team (Chef de Cuisine) who are totally accountable for their profitability.
- To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel’s Annual Business Plan.
- To monitor all costs and recommend measures to control them. To establish an integrated cost management plan.
- To ensure that the Department Operational Budget is strictly adhered to.
- To monitor all costs and recommend / institute measures to control them.
- To review monthly forecasts and schedule resources accordingly.
- To ensure that all the outlets and banquet are managed efficiently according to the established concept statements and adhere to company and hotel policies & procedures and all standards.
- To assist in the implementation of a flexible employee base. To allocate employees over the division based on established business productivity.
- To assign responsibilities to subordinates and to check their performance periodically.
- In absence of the Executive Sous Chef, represent the Kitchen Department on the hotel's Executive Committee.
- To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
- To monitor service and Food & Beverage standards in all outlets and banquets. To work with the different Outlet Managers, Banquet Manager and respective Chefs de Cuisine to take corrective action when and where necessary.
- To establish, implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants and Bars.
- Ensures that all food preparation and presentation and kitchen sanitation practices meet with hotel standards and local legislations.
- Ensure that all his brigade follow the HACCP regulations and monitor regulations.
- To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
- To work closely with Hygiene Officer in implementing all hygiene and safety procedures.
- To be available and on duty during peak periods (frequently opening and closing the operation).
- To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
- To frequently taste Food & Beverage in all outlets and be demanding and critical when it comes to Food & Beverage quality.
- To be demanding and critical when it comes to service standards.
- To ensure that each Chef de Cuisine and his respective team project a warm, professional and welcome image.
- To conduct frequent walk through inspections together with the Assistant Director of the Food & Beverage, Steward Manager and Hygiene Officer.
- To handle guest and…
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