Sous Chef

Sous Chef is responsible for operating and managing a section of the kitchen.

• Do you know what it takes to inspire your team to deliver exceptional culinary experiences every time?
• Are you passionate about working with high quality ingredients in the food chain?
• As a manager, are you supportive and inclusive?

If so, this role is tailor -made for you!

• Monitor that Culinary and Stewarding operations strictly comply with all regulations (including health, safety and hygiene, food safety certification, daily kitchen records and labelling) and that potentially hazardous situations are identified, reported and corrected.  
• Place and approve purchasing orders, following hotel guidelines, and manage receiving processes to make sure produce and equipment meets required quality standards.
• Audit stock levels for food, materials and equipment to make sure they are within approved minimum and maximum levels.  
• Support the Executive Chef maintaining FFE, kitchen upkeep and inventories.
• Keep up to date with what’s happening in F&B – current and future trends, markets, ingredients, competitors and suppliers – to drive innovation.
• You will be also fluent in English, and comfortable using F&B systems and MS Office. 

• Professional trainings.
• Friendly and professional colleagues
• Travel opportunities around the world on favorable terms.
• Free lunch during shift
• Joint events.
• Employee recognitions.