Sous Chef
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- Alongside our Executive Chef, help lead a diverse team to create an outstanding dining experience for our guests, delivering consistent, high-quality food and an exceptional dining experience.
- Supervise and coordinate the kitchen team during food preparation and service.
- Ensure dishes are prepared and presented to hotel standards.
- Monitor kitchen operations to maintain food quality, freshness, and consistency.
- Train, mentor, and develop junior kitchen team members.
- Ensure compliance with food safety, hygiene and sanitation regulations.
- Manage kitchen inventory and food cost control.
- Participate in menu development and costings.
- Handle kitchen scheduling, stock ordering, and supplier communication in the Head Chef’s absence.
- Stay up to date with culinary trends and techniques.
- Proven experience as a Sous Chef or Senior CDP in a 4-star hotel environment.
- Natural leadership skills with demonstrated results in developing and motivating teams.
- Creativity for menu development and up-to-date knowledge of current food trends.
- Excellent communication skills and a professional attitude.
- Be a calming influence in the midst of a high-pressure, fast-paced environment.
- Strong organizational and time management skills in a busy environment.
- Solid understanding of food safety and kitchen compliance standards.
- Capability to manage & monitor financial budgets and food & labor costs.
- Flexible and ready to embrace the rhythm of hospitality *including mornings, evenings and weekends).