Sous chef
Company: AccorHotel
Role summary
Sous chef is a role at AccorHotel in Visakhapatnam, Andhra Pradesh, India (on-site). Posted 2026-11-02. Experience level: 2-5.
- Job title
- Sous chef
- Company
- AccorHotel
- Location
- Visakhapatnam, Andhra Pradesh, India
- Work arrangement
- on-site
- Category
- Hospitality
- Experience level
- 2-5
- Date posted
- 2026-11-02
Working at Accor means joining a massive global team that genuinely values your individual personality and career growth. It is a fantastic opportunity to sharpen your culinary craft within a professional, high-standard hospitality environment that encourages you to build a long-term future.
Job description
Company Description
"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"
Job Description
We're looking for an experienced and passionate Sous Chef to join our culinary team in Visakhapatnam, India. In this dynamic leadership role, you will work alongside the Executive Chef to manage kitchen operations, ensuring exceptional food quality, consistency, and adherence to food safety standards. You'll supervise kitchen staff, oversee hot station operations, and help deliver outstanding culinary experiences while maintaining an organized, efficient, and professional kitchen environment. This is an excellent opportunity to showcase your culinary expertise, leadership potential, and commitment to excellence in a fast-paced, innovative kitchen setting.
Oversee and manage hot kitchen stations, including sauces, proteins, and plated dishes, ensuring consistent execution of recipes and presentation standards
Supervise and mentor kitchen staff, providing guidance on culinary techniques, food safety protocols, and performance expectations while fostering a supportive team environment
Prepare and execute hot dishes with precision, demonstrating advanced culinary techniques and creativity in menu execution
Monitor food quality, portion control, and plating consistency across all hot kitchen operations
Organize and coordinate mise en place procedures to ensure smooth and efficient service operations during peak hours
Maintain detailed inventory records and assist with food costing for kitchen stations
Ensure strict compliance with food safety regulations, HACCP protocols, and organizational health and sanitation standards
Collaborate with the Executive Chef to support menu development and customize dishes based on ingredient availability and seasonal offerings
Train kitchen staff on proper equipment usage, food handling procedures, and safety protocols, demonstrating commitment to continuous improvement
Conduct regular quality control checks and provide constructive feedback to kitchen team members in a transparent and empathetic manner
Manage kitchen equipment maintenance coordination and ensure optimal functionality
Analyze kitchen workflows to identify opportunities for efficiency improvements while maintaining quality standards
Work effectively under pressure during service, demonstrating resilience and decisive problem-solving abilities
Support kitchen operations planning and contribute innovative ideas to enhance culinary offerings
Qualifications
Minimum 3 years of professional experience in hot kitchen operations within a high-volume culinary environment
Proficiency in French culinary techniques and classical cooking methods
Comprehensive knowledge of international cuisines and contemporary cooking trends
Strong expertise in food safety, sanitation standards, and HACCP principles
Proficiency with commercial kitchen equipment and cooking technologies
Excellent organizational and time management skills with the ability to multitask in a fast-paced environment
Strong interpersonal and communication skills with the ability to mentor and support team members effectively
Detail-oriented mindset with a commitment to consistency and quality excellence
Demonstrated ability to work effectively under pressure during service
Knowledge of food costing and inventory management
Physical ability to stand for extended periods and work comfortably in a hot kitchen environment
Problem-solving abilities and resilience in challenging situations
Leadership capabilities with experience supervising and motivating kitchen staff
Current Food Safety Certification or willingness to obtain certification
HACCP Certification (preferred)
Fluency in English; regional language proficiency is a plus
Job-Category: Culinary
Job Type: Permanent
Job Schedule: Full-Time