Sous Chef

Bachelor of Hotel Management (Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description

Key Responsibilities of the Sous Chef:
- Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level.
- Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution.
- Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved.
- Manages the kitchen team fostering a culture of growth, development and performance within the department.
- Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained.
- Builds and maintains effective working relationships with all key stakeholders.
- Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance.
- Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required.

Requirements of the Sous Chef:
- Proven experience in kitchen with excellent problem-solving capabilities.
- Excellent managerial skills with a hands-on approach and lead-by-example work style.
- Commitment to exceptional guest service with a passion for the hospitality industry.
- Ability to find creative solutions, offering advice and recommendations.
- Personal integrity, with the ability to work in an environment that demands excellence, time and energy.
- Experienced in using IT systems on various platforms.
- Strong communication skills.