Sous chef

How does your working day look like

• Assist Executive Chef / Chef de Cuisine to set service and food standards in compliance with the Company’s policies, procedures, and quality standards.
• Communicate any issues arising within the section to the Executive Sous Chef and act on any further directions given to ensure prompt solutions to problems for smoother operations of the kitchen.
• Assist the Executive Chef / Chef de Cuisine in the development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients and working within the brief.
• Manage staff training with the Executive Chef / Chef de Cuisine and maintain an active training plan/program for each team member. Ensure all practices that are trained are then followed.
• Implement approved departmental policies, processes, and procedures and provide instructions to subordinates while monitoring their adherence, ensuring work is carried out in a controlled and consistent manner while delivering quality service to guests and maintaining standards of excellence.
• Motivate subordinates and contribute to the identification of opportunities for participating in change initiatives, programs, and projects, taking into account best practices for process and productivity improvement.
• Ensure compliance with all relevant Health, Safety, and Environment management procedures and controls within a defined area of activity so that the Company provides world-class and luxurious hospitality services to its guests.
• Ensure that the designated section equipment and utensils are always kept clean and tidy to the standards required by the Restaurant.
• Ensure all cleaning schedules are being followed and completed to the required business standard.
• Supervise and check every dish sent from the section to ensure adherence to kitchen quality standards.
• In the absence of senior chefs, ensure daily kitchen records and labeling standards are maintained at all times and that all set standards and quality procedures are adhered to.
• Perform related tasks and duties as assigned and deemed responsible by management.

Qualifications :

Your personality counts more than your CV

• College Degree from a Culinary Institute from an accredited College.
• Completed full kitchen apprentice and chef training courses.
• At least 5 years of experience, of which at least 2 years as a Sous Chef with a luxury international hotel.
• Expert in hygiene, health, and safety knowledge.
• Expert in menu development, pricing, production, and delivery skills.
• Expert in product quality and presentation skills.
• Expert management of multi-cuisine kitchens with show cooking.
• Expert culinary knowledge of both classical and international culinary trends.
• Very good command of speaking, reading, and writing English.
• Strong communication and interpersonal skills.
• Strong customer service orientation.

Additional Information :

What’s in it for you

• Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!
• Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world.
• Benefit from great offers from our numerous cooperation partners.
• Be part of our hilarious staff parties and much more...

Remote Work :

No

Employment Type :

Fulltime