Welcome to Our Culinary Team
We strive for excellence in every aspect of our service, from warm welcomes to polished finishes. At the heart of our approach are four core values: Passion, Customer Focus, Teamwork and Integrity.
Our team is dedicated to delivering exceptional guest experiences and inspiring growth within our culinary community. We're committed to ongoing training and development, empowering each member to reach their full potential.
Duties and Responsibilities:
* Lead Kitchen Operations: Assist the Executive Chef in ensuring consistency in quality and presentation across all kitchen areas.
* Skillful Leadership: Supervise and coordinate the activities of kitchen staff, including training, scheduling, and performance management.
* Culinary Excellence: Oversee food preparation and presentation for all dining outlets, banquets, and room service, adhering to hotel policies and local regulations.
* Multifaceted Menu Creation: Collaborate on the creation and refinement of menus, focusing on innovative and seasonal ingredients.
* Fiscal Responsibility: Monitor food costs, waste, and inventory levels to maximize efficiency and profitability.
* Precision Service: Ensure timely and precise food delivery while maintaining the highest quality standards.
* Supply Chain Management: Support the Executive Chef in managing supplier relationships and procurement of ingredients.
* Talent Development: Assist with the recruitment, training, and development of the culinary team.
Requirements for Success:
* Culinary Expertise: Proven experience as an Executive Sous Chef or Sous Chef in a luxury hotel or fine dining environment.
* Leadership Abilities: Strong leadership skills with the ability to motivate and develop kitchen staff.
* Menu Planning and Control: Expertise in menu planning, food cost management, and inventory control.
* Kitchen Hygiene Practices: Excellent knowledge of food safety regulations and kitchen hygiene practices.
* Adaptability: Ability to work under pressure and manage multiple priorities.
* Creative Innovation: Creativity and passion for innovation in culinary techniques and presentation.
* Flexibility: Flexibility to work evenings, weekends, and holidays as required by hotel operations.