The AccorHotels Group values employees’ work and implication in the Group; every year a worldwide programme of employee recognition rewards and pays tribute to employees who have best represented the Group’s spirit and values, through their exemplary behaviour and actions. The Bernaches, AccorHotels’s symbol, are awarded to employees whose work, actions and commitment have embodied Respect, Innovation, Performance, Trust or the Spirit of conquest.
Employee recognition programmes exist in the different countries with various rewards adapted to the needs of the employees.

• Sous Chef and Chef de Partie  with menu preparation and ensuring adequate supplies are available for expected service
• Maintain excellent presentation standards and cost control for all food and beverage outlets
• Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets
• Be a leader for the team by setting a positive example
• Supervision of kitchen in the absence of the Head chef or allocated Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.

• Previous experience in a similar role, preferably within a hotel industry
• Leadership experience within a professional kitchen environment
• Demonstrated experience with dietary requirements and creating menus to suit those needs
• Strong knowledge of food hygiene, HACCP management, and compliance with local health and safety regulations
• A Food Safety Supervisor certificate is desired
• Excellent communication and leadership skills
• Creative culinary mind, up to date on local and international food trends
• Ability to work closely with suppliers to source the best quality products
• High levels of organization and time management skills