Sous Chef - Kitchen Artist Job at Accor Hotels in Lincoln

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1. Assist the Executive Sous Chef in the full operation of all kitchen units.
2. Responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.
3. Ensure compliance with kitchen hygiene rules, including personal grooming standards.
4. Identify work methods and cooking standards; ensure quality food preparation and efficient personnel work.
5. Coordinate with all section chefs and provide instruction as needed.
6. Control the presentation and quality of food for breakfast, lunch, and dinner.
7. Prepare lists of materials to be purchased, place orders, and check incoming food items.
8. Control daily provision vouchers and manage slow-moving supplies.
9. Check food storage cooling systems and ensure FIFO (first in, first out) usage.
10. Plan food production according to stages identified by the Executive Culinary Chef.
11. Monitor raw food status, manage excess food usage, and control portion sizes.
12. Prepare standard recipes to standardize portions, taste, and quality.
13. Ensure compliance with personal hygiene rules among kitchen personnel.
14. Maintain records for the food safety system.
15. Inspect storage areas at the start of work, ensure orderliness, and manage old products.
16. Check menus and communicate any missing or problematic products to personnel.
17. Monitor personnel performance and report inefficiencies to the Executive Sous Chef.
18. Organize weekly personnel schedules and manage monthly timecards for approval.
19. Identify training needs for kitchen personnel and organize necessary training.
20. Deliver training on menu preparation, product recipes, and food costs.
21. Engage in environmental protection activities and promote biodiversity awareness.
22. Implement energy-saving measures and conduct departmental training.
23. Manage waste properly to reduce pollution and lead by example.
24. Ensure safe handling and storage of chemicals in accordance with laws.
25. Carry out responsibilities related to quality management and food safety systems.
26. Perform other duties assigned by management not specified in the job description.

* Education: At least a high school or vocational diploma.

* Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).

* Foreign Language: At least intermediate level English.

* Courses and Training: Prior attendance in courses and seminars in the related field.

* Computer Literacy: Basic computer applications.

* Skills: Excellent command of all products and cooking techniques; responsible for business development; advanced knowledge of kitchen sections and processes; knowledge of local or international cuisine.

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