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 department’s 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.