The role of Executive Sous Chef is pivotal in delivering exceptional culinary experiences at a world-class resort.
Key Responsibilities
* Guarantee consistently high product quality and service standards.
* Collaborate with the Executive Chef on menu creation and development to drive business success.
* Train and develop up to 40 employees, including chefs, apprentices, and kitchen staff, to enhance their skills and boost productivity.
* Oversee workplace health and safety practices and ensure compliance with regulatory requirements.
* Analyze departmental costs and devise initiatives to meet financial targets and drive growth.
Requirements
* A bachelor's degree in Commercial Cookery or an equivalent qualification.
* Experience in middle to upper-level management within a large 4 or 5-star hotel/resort environment.
* Thorough knowledge of Food Safety and workplace health and safety practices to minimize risks.
* A current WA motor vehicle driver's license to facilitate movement around the premises.
We offer a competitive salary, free on-site accommodation, relocation assistance, and other resort discounts to support your lifestyle and well-being.