Sous Chef

As Sous Chef, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do!

Key Responsibilities of the Sous Chef:

• Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level
• Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
• Delivers on plans and objectives where kitchen initiatives hotel targets are achieved
• Manages the kitchen team fostering a culture of growth, development and performance within the department
• Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained
• Builds and maintains effective working relationships with all key stakeholders
• Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance
• Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required

Requirements of the Sous Chef:

• Proven experience in kitchen with excellent problem-solving capabilities
• Excellent managerial skills with a hands-on approach and lead-by-example work style commitment to exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions, offering advice and recommendations
• Personal integrity, with the ability to work in an environment that demands excellence, time and energy
• Experienced in using IT systems on various platforms
• Strong communication skills