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Budding Chefs: when Accor cultivates young talents

4 min reading time

Published on 20/01/06 - Updated on 17/03/22

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In order to secure the integration of young cooks with good potential in the group, several Chefs at the chain Sofitel have designed a valorising growth plan to accelerate career growth over a three-year period while inspiring them with the “house spirit”.

Many brands are experiencing the problem of vanishing talent, and this problem is all the more crucial in restaurants, which have always suffered from a bad reputation among younger generations. In fact, winning the loyalty of young employees and training them within the business culture that is...

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