Located in the heart of cultural attractions, this hotel is a sophisticated 130-room five-star establishment boasting a signature rooftop bar and restaurant.
The role of Sous Chef plays a pivotal part in fostering a motivated team that provides exceptional culinary experiences. Key responsibilities include:
* Delivering outstanding guest satisfaction through pioneering culinary experiences
* Cultivating innovation and pushing culinary boundaries
* Providing hands-on leadership during service periods and shifts
* Collaborating closely with the Food and Beverage Service leadership team
* Ensuring rigorous departmental training meets high standards
* Fostering seamless communication and coordination with all hotel departments
* Overseeing workplace health and safety procedures
* Contributing to seasonal menu creation, promotional offerings, and event packages
* Partnering with the Executive Chef to manage budget expectations through insightful analysis and controls
* Supporting efficient procurement, production, preparation, and presentation of culinary delights
* Championing the hotel's food safety program to meet and exceed regulatory requirements
* Cultivating an engaged team environment with a strong local reputation, attracting top culinary talent
To excel in this role, you will possess the following qualities:
* Minimum Certificate 3 Commercial Cookery
* Proven leadership skills, driving the kitchen team and working with the floor team to produce award-winning cuisine
* Experience in controlling food and labour costs
* Well-developed communication and time management skills
* A strong visionary with ambitious expectations for guest service