Job Description

Job Summary We are seeking a skilled and experienced Sous Chef to join our dynamic culinary team. This is an exciting opportunity for a passionate and creative professional to contribute to a high-standard dining experience at our resort. Responsibilities: Culinary Leadership: Work closely with the Executive Chef to plan and execute high-quality menu offerings, ensuring consistency and adherence to culinary standards. Team Collaboration: Lead and motivate kitchen staff, fostering a positive and collaborative work environment. Provide guidance and support to junior chefs. Menu Development: Contribute creative ideas for menu enhancements, seasonal changes, and special events. Assist in the development of innovative dishes. Quality Control: Maintain high standards of food quality, presentation, and hygiene. Conduct regular inspections to ensure compliance with health and safety regulations. Training and Development: Participate in the training and development of kitchen staff, ensuring continuous improvement and skill enhancement. Cost Management: Assist in controlling food costs through efficient menu planning, portion control, and inventory management. Requirements: 2 - 3 years' experience in senior management roll 4-5-star establishment Formal culinary arts and kitchen management diploma Large scale banqueting and events experience essential Efficient in stock control and stock taking Cost of sales knowledge essential Basic kitchen admin and high-level hygiene focused Creative and passionate chef with ability to drive team morale Be able to spearhead training and staff skills development If you are passionate about food, leadership, and delivering exceptional guest experiences, we invite you to apply.
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