Description
The Grand Tarabya Managed by Accor is hiring a Sous Chef to serve as the second-in-command in its hotel kitchen. The role supports the Executive Chef, supervises kitchen staff, maintains food quality and hygiene, manages inventory and food costs, participates in menu development, handles scheduling and supplier communication, and ensures an efficient and compliant kitchen environment. Candidates need prior Sous Chef or Senior Chef de Partie experience in a hotel or high-volume kitchen, strong leadership and organizational skills, HACCP or equivalent food-safety knowledge, and flexibility to work shifts, weekends, and holidays.
