Executive Sous Chef

• Create, execute, and produce exceptional meals while keeping the highest quality standards, presentation, and flavour in mind, as well as industry trends and neighbourhood requests.
• Ensure statutory compliance in all food and beverage-related areas.
• Maintain well-organised storerooms and inventories to ensure that the kitchen runs smoothly.
• Nurture and develop the potential of the culinary crew by providing an environment that brings out the best in them and allows them to be themselves.
• Ensure that everything runs well, that orders and delivery arrive and depart on time, that our service is efficient, and that our food hygiene standards are met.
• Interview, hire, and select candidates who are able to work within the Sofitel brand standards and agree to multitasking.
• Ensure that the departmental ambassadors are multi-skilled and have the necessary skills to perform their duties with maximum efficiency through consistent training in accordance with the annual Training plan.
• Assist in the training of subordinates as part of the effort to build an efficient team and to take an active interest in their individual development and welfare.
• Adhere to all Company policies, procedures, and values.
• Other duties as assigned.

Qualifications:

• Minimum of 5 years of experience as a Senior Sous Chef, Restaurant Chef, or Chef de Cuisine. A combination of solitary restaurant and luxury hotel experience is beneficial.
• Passionate about gastronomy, visitor experience, and colleague involvement.
• A thorough awareness of local food goods and culinary trends.
• Computer literate; proficient in Microsoft Office software.
• Proven ability to work in a fast-paced, customer-service-focused workplace.
• A team player who can train, coach, develop relationships, and motivate employees.
• Practical grasp of productivity and labour costs.

Remote Work: No

Employment Type: Full-time