Sous-Chef Banquet

Accor · Geneva, GE The Mövenpick Hotel Geneva is a 4-star superior hotel with 350 rooms, located near Geneva International Airport and the Palexpo exhibition centre. As a Sous-Chef Banquet, you will be responsible for organising, producing, and ensuring the quality of culinary services for events such as banquets, weddings, seminars, receptions, cocktails, conferences, and more. Responsibilities include: Managing production Leading a team Ensuring hygiene, safety, and HACCP standards Controlling costs Ensuring customer satisfaction Requirements: Diploma in culinary arts, hospitality, or equivalent HACCP certification At least 5 years of experience in the kitchen, including 2 years as a Sous Chef Proven experience in organising large-capacity banquets and events Excellent culinary skills Strong knowledge of HACCP and food hygiene regulations Ability to manage costs, inventory, and supplies Familiarity with computer software for kitchen management (desirable) Leadership and team-building skills Excellent organisational and prioritisation skills Stress resistance and ability to work under pressure Attention to detail and commitment to quality Team spirit, rigour, and reactivity Creativity and customer orientation Working conditions: Variable schedules depending on events (evenings, weekends, and public holidays) Dynamic work environment with high production volumes Strict adherence to safety, hygiene, and HACCP procedures