Sous Chef - Western Cuisine

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation.

Responsibilities

• Oversee and assist the kitchen staff in all aspects of food production
• Evaluate food products to ensure consistent quality standards
• Establish and maintain a regular maintenance schedule for all kitchen areas and equipment
• Provide training and professional development opportunities for all kitchen staff
• Exceptional cooking skills
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the resorts occupancy and function forecasts.
• Ensure that all food preparation equipment is being used safely and that it is cleaned and maintained.
• Is aware and ensures that the departments overall operational budgets strictly adhere too

Qualifications

• Proficient in Microsoft Office, Point of Sale and restaurant management software
• Minimum experience of 8 years in Western cuisine
• Excellent interpersonal and verbal communication skills
• Highly organized with excellent attention to detail
• Should possess knowledge of FSMS (Food Safety Management System)
• Should have a Degreee or Diploma in Hotel management.