Description
The Assistant Head Chef supports the Head Chef in managing the kitchen brigade, organizing service, dispatching dishes, maintaining mise en place and plate quality, controlling stock and food costs, and enforcing HACCP hygiene and safety standards. The role requires culinary creativity, leadership, stress management, communication, teaching, stock-management expertise, and knowledge of hygiene and safety standards. Benefits include an employee card, training through Accor Academies, leadership development, and career progression opportunities.
