Sous Chef

Job Description:

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

Job Responsibilities:

• Manage customer relations when necessary, in the absence of the Executive Chef
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure resources support the business needs through the effective management of working rotations
• Ensure the consistent production of high quality food through all hotel food outlets

Job Requirements:

• A current, valid, and relevant trade qualification (proof may be required)
• Strong supervisory skills
• A creative approach to the production of food
• Positive attitude
• Good communication skills
• Ability multi-task and meet deadlines