Sous Chef

Description

A fantastic opportunity awaits a seasoned and skilled Sous Chef to become an integral part of our culinary team. This role involves close collaboration with the Executive Chef to uphold exceptional standards in food quality, presentation, and the efficient operation of our main dining venue within our resort. The Sous Chef will be instrumental in supporting all facets of kitchen management and ensuring a seamless and high-quality dining experience for our guests.

Responsibilities and Duties

* Support the Executive Chef in all areas of kitchen operations. * Ensure strict adherence to all hygiene, sanitation, and safety protocols. * Contribute to the creation of culinary ideas, including menu planning and recipe development. * Manage inventory levels, kitchen equipment, and actively control food costs. * Take responsibility for the growth and development of kitchen staff through coaching and mentorship. * Ensure kitchen staff consistently follow relevant food safety standards, recipes, and standard operating procedures. * Cultivate a positive and inclusive work environment that encourages collaboration and teamwork.

Qualifications and Requirements

* A degree or diploma in Culinary Arts, or an equivalent professional certification in a related field. * Four to six years of culinary experience within a comparable establishment. Candidates should have comprehensive and well-developed culinary abilities, along with a diverse culinary background. * Thorough understanding of all legal regulations and requirements related to food handling, including in-depth knowledge of food safety, hygiene, and associated practices. * Ability to work autonomously while also possessing strong leadership skills to guide and direct kitchen personnel.

Working Condition

Salary

Basic Salary 4500