{"id":3566596,"url":"https://alion.io/job/accor-sous-chef-35","title":"Sous Chef","company":{"id":8914,"name":"Accor","domain":"accor.com","url":"https://alion.io/company/accor-group","size_band":"11-50","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"SmartRecruiters","truth_index":{"grade":"B","score":77,"open_postings":34,"ghost_share":0,"stale_share":0.912,"repost_share":0,"time_to_fill_p50_days":25,"computed_at":"2026-11-03T05:54:40Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Ras Al Khaimah, United Arab Emirates"],"countries":["AE"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":null,"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-31T09:40:53Z","employer_posted_date":"2026-10-31","last_verified_at":"2026-11-03T18:47:55Z","board_verified":true,"closed_at":null,"days_open":3,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":3},"description":"Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.\n MAIN DUTIES AND RESPONSIBLITIES:\nSupervising, coordinating and participating in the preparation of mise en place cooking for all F&B outlets.\nControls freshness, preparation techniques and storage of goods used.\nTo check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene.\nTo assist the Chef de Cuisine in composing new recipes and menu ideas.\nOrder and turnover of products in his section through daily inventory lists.\nControls cooking procedures, portioning, garnishing and presentation of all dishes.\nKeeps effective contacts with colleagues of other departments.\nIs involved on other tasks and cooperates in special projects when required.\nSets up work rosters of his section in consultation with the Chef De cuisine.\nAllocates different tasks according to the mise en place list.\nTo consistently provide and maintain the highest standard of guest care and service.\nTo maintain a high standard of personal hygiene and grooming at all times.\nTo ensure that your designated uniform is worn well pressed and in a good state of repair.\nTo familiarize yourself with the Rixos AL-Meirid Performance & Product Standards and to be able to demonstrate their application consistently.\nTo have a good knowledge of all Rixos AL-Meirid facilities and be able to answer guest questions in a quick, polite and helpful manner.\nTo handle any guest complaints or problems promptly and to ensure that all resolved/unresolved incidents are reported to the Chef de Cuisine.\nTo act on your responsibilities for Health and Safety at work.\nTo demonstrate a working knowledge of fire prevention and to follow the \n Restaurant evacuation plan on hearing the alarm.\nTo be security conscious with respect to guest, staff and Rixos AL-Meirid property/welfare and to report suspicious circumstances to your Chef de Cuisine.\nCheck all food preparation to determine the type and quality of items to be prepared.\nWork to the specifications received by the Chef De cuisine regarding portion size, quantity and quality as laid down in the recipe index.\nPreparation and compilation of staff meals.\nObserves and tastes the food during preparation.\nEnsures that food orders are prepared efficiently and within a reasonable period of time.\nEnsures that hot dishes leave the Kitchen at the correct temperature.\nTake orders from his/her Chef De cuisine and carry them out in the correct manner.\nTogether with his/her Commis to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Chef de Cusine in order to achieve the high stock rotation desired in his/her section.\nEnsures that staff handles and uses kitchen utensils and equipment properly.\nEnsures cleanliness of all utensils, cooking equipment, working tables and fridges, and so on.\nEnsures that the Rixos AL-Meirid Cost Control policies and procedures are followed.\nOther duties and responsibilities which might be assigned from time to time by the Chef de Cuisine.\nWhen requested will be production chef during afternoon mise en place.\nTo monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining and minimal inventories.\nTo ensure that the Department Operational Budget is strictly adhered to.\nTo monitor all cost and recommend / institute measures to control them.\nTo review monthly forecasts and schedule resources accordingly.\nTo assign responsibilities to subordinates and to check their performance periodically.\nTo identify and develop young talents within the organization for future potential growth within the group\nTo support staff needs in other Divisions based on the hotel priorities and anticipated business levels.\nTo check incoming ingredients, ensure that all merchandise is in accordance with order sheets and receiving records in collaboration with Purchase Manager.\nTo ensure orderly handling of all products and check that quantities prepared are according to recipes and plate specifications.\nTo prepare and supervise daily mise en place and assure that all sections are ready supplied with fresh and high quality products based on anticipated business levels.\nTo be available and on duty during peak periods (frequently opening and closing the operation)\nTo encourage creativity among his team.\nTo ensure that Departmental Operations Manuals are prepared and updated annually.\nTo attend weekly Food & Beverage Meeting.\nTo understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.\nMust be an example of the Rixos Values, Brand Standards, and a champion of appearance and hygiene guidelines.\nImplements guidelines, policies and procedures for those operating departments according to Rixos Guidelines & Standards.\nMust apply the Rixos Food & Beverage rituals.\nTo attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.\nTo fully support the Departmental Trainers function in the Department assigned.\nTo undertake any reasonable tasks and secondary duties as assigned\n\nHOW CAN YOU SUCCEED IN THIS ROLE?\nSINCERITY AND TRANSPARENCY\nBe proactive and use good judgement when dealing with challenging situations\nAct with professionalism and integrity\nBe transparent in your motives, methods and expected results\nOwn mistakes and share your knowledge to prevent a repetition of the same error within your department or division\nConduct business honestly & fairly\nKeep sensitive information confidential\n\nRELIABILITY AND LOYALITY\nFollow through on commitments\nWork well both autonomously and within a team\nDisplay a positive, approachable attitude\nSpend time getting to know your fellow employees and our guests\nSupport each other; we all work within the same hotel and company\n\nEXCELENCE IN HOSPITALITY\nCommitted to quality\nCommitted to exceptional financial results\nBe responsible for the bottom line\nCommitted to the Rixos Policies & procedures Guide\n\nSTRONG QUALITY MANAGEMENT AND INNOVATION CONCEPTS\n Be committed to exceeding expectations\nNever settle for the status quo or mediocre work\nContinuously search for areas of improvement\nProvide positive, constructive feedback\n\n Culinary diploma or equivalent.\n• Previous experience as Sous Chef.\n• Leadership and organizational skills.\n Our commitment to Diversity & Inclusion:\nWe are an inclusive company and our ambition is to attract, recruit and promote diverse talent.","description_format":"text","description_chars":7006,"description_truncated":false,"requirements":{"experience_years_min":null,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[{"language":"English","level":"All levels","optional":false}]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Hotels & Resorts"],"lifecycle":[{"event":"open","at":"2026-10-31T12:06:04Z"}],"visa":[],"liveness":{"score":70,"band":"hot","label":"Hiring now","p_open":1,"p_active":0.695,"p_room":1,"age_days":2,"expected_fill_days":25,"reasons":["conf:1","stale_co","wave","velocity","win:early","comp:brand"],"computed_at":"2026-11-03T05:54:40Z"},"pay":null,"html_url":"https://alion.io/job/accor-sous-chef-35","json_url":"https://alion.io/job/accor-sous-chef-35.json","meta":{"generated_at":"2026-11-03T23:15:41Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":1872,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-11-04T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":8914},"rest":"https://alion.io/mcp/rest/get_company?id=8914"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Faccor-sous-chef-35"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Faccor-sous-chef-35"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Faccor-sous-chef-35"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/accor-sous-chef-35\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Faccor-sous-chef-35"}],"agent":{"mcp":"https://alion.io/mcp/jobs","mcp_open":"https://alion.io/mcp/open","next":[{"tool":"get_job","arguments":{"id":3566596}},{"tool":"search_jobs","arguments":{"company":"accor.com","detail":"compact"}},{"tool":"match_people","arguments":{"job_id":3566596},"note":"people open to offers who fit this vacancy"}],"note":"The same data through MCP tools: https://alion.io/mcp/open needs no sign-in (compact searches, postings, people); https://alion.io/mcp with an Alion account has everything. Docs: https://alion.io/developers"}}