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 tooQualifications- 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.

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