accorhotel
"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" The Jr. Sous Chef – Cold Kitchen assists in managing the Garde Manger section and ensures the preparation of high-quality cold dishes with excellent taste, presentation, and consistency. The role supports the Sous Chef in supervising the cold kitchen team, maintaining food safety standards, controlling costs, and ensuring smooth culinary operations according to luxury hotel standards. Key Responsibilities Assist the Sous Chef – Cold Kitchen in managing daily cold kitchen operations. Supervise and guide Commis Chefs and kitchen associates in food preparation. Prepare and oversee production of salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines, and other cold preparations. Ensure food quality, freshness, presentation, and portion control are maintained. Assist in buffet setup, restaurant service, banquets, and special event requirements. Support menu planning, recipe standardization, and development of new cold kitchen items. Monitor daily production schedules and ensure timely completion of assigned tasks. Maintain proper storage, labeling, temperature control, and rotation of food items. Assist in controlling food costs, wastage, and inventory usage. Ensure compliance with HACCP, hygiene, and food safety standards. Conduct quality checks and maintain consistency of cold kitchen products. Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field. Minimum 4–6 years of culinary experience with strong Cold Kitchen/Garde Manger exposure. Previous experience as Chef de Partie – Cold Kitchen or similar supervisory role in a luxury hotel is preferred. Knowledge of international cuisine, cold food preparation, buffet presentation, and fine dining standards. WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities