To assist the Executive Chef and Executive Sous Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.
Under the guidance and supervision of the Executive Sous Chef and Chef de Cuisine, within the limits of established policies, procedures and Food & Beverage recipes, the Sous Chef oversees and directs all aspects of the Main Kitchen in ensuring the smooth operation with highest quality of food production and services. To assist the Executive Chef and Chef de Cuisine in planning, managing team, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals.
The Sous Chef will also be responsible to maintain a strong professional relationship with all levels of associates within the hotel, taking an active interest in their welfare, safety and development, and be a leader who leads by example ensuring that associates uphold the brand cultures and values which result in enhancing guest’s experience.
Qualifications
Qualifications & Requirements
3 years’ experience working in luxury hotels or high-end restaurants as a Sous Chef or Chef de Partie ready to step up to the next position.
Well versed in authentic flavors and a self-driven mindset
Specializing in working with best quality ingredients
Passionate by nature, and someone who keeps up with new trends
Focused on quality and consistency with a keen eye for detail
Positive outlook & team player with good communication