Sous Chef - Six Senses Rome

InterContinental Hotels Group; Roma; Hybrid; EUR 35,000 - 55,000; Full time

Job summary

Six Senses Rome is seeking a dedicated Sous Chef to align with our vision of sustainable, experiential hospitality in a luxury setting. You will support the Executive Chef and Chef de Cuisine and ensure the kitchen operates efficiently, with a focus on high standards of portion control, presentation, and guest satisfaction.

You will mentor kitchen hosts, monitor adherence to safety and hygiene standards, and contribute to cost control and menu development in a fast-paced, guest-centric

Qualifications

• High school diploma or equivalent and 2–4 years kitchen experience in a full-service outlet or similar setting (Hospitality diploma/degree preferred).
• Strong knowledge of meat and fish cookery, knife skills, and farm-to-table concept.
• Alcohol awareness certification or food handler card as required by local authority.

Responsibilities

• Support the Executive Chef and Chef de Cuisine and ensure efficient operation of the Kitchen department.
• Oversee portion control and presentation quality of dishes; monitor final product before serving.
• Train and manage hosts, recruit internally where possible, and maintain quality and profitability.

Skills

Fluent Italian

English proficiency

MS Office

Education

High school diploma

Hospitality diploma/degree

Job description

As Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.

Duties and Responsibilities

• As Souse Chef, I will support the Executive Chef and the Chef de Cuisine andassume full responsibility for theefficientoperation of the Kitchen department, including the Culinary, Stewarding teams in the following:




• Be focus on the rejuvenation of the culinary experience.




• Guide kitchen hosts on standard portion control and appealing presentation of all dishes. I will constantly monitor the final product prior to serving to guests, plus I will make appropriate suggestions and recommendations to hotel management for improvements within the food operation.




• Ensure daily attendance registers are maintained and that hosts report for duty punctually, wearing the correct attire and deliver friendly, courteous, consistent and efficient service at all times. Regular on-the-job training will be conducted plus ensure kitchen hosts attend other designated training courses. I will appoint the best candidate for vacancies and recruit internally where possible.




• Support the Executive Chef and Chef de Cuisine on the management and development of all hosts



• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.


• Assume 100% responsibility for quality of products served.


• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.


• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.



• Follows proper plate presentation and garnish set up for all dishes.




• Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.




• Records guest complaints, requests and solutions and reports them to the Executive Chef and Chef de Cuisine.




• Complete understanding of and adhere to the Six Senses' policy relating to fire, hygiene and safety.




• Ensures all equipment and working area are kept clean and in good working condition.




• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.

Strictly adhere to LQA standards and guest comments.

Qualifications

To execute the position of Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degreefrom a recognized hospitality school is preferred.




• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.




• Technical skills include advanced MS Office platform.




• Well-developed capability for strategic decision-making and a track record of proven results in the areas of customer satisfaction, operational excellence, host satisfaction, revenue and profit




• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.



• Fluent in Italian and good in English.I understand that additional languages are preferred.


• Eligible to work in Italy (only EU Citizens).

The above is intended to provide an overview of the role and responsibilities for a Chef de Cuisine at Six Senses Rome It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Rome is an equal opportunity employer. This policy applies to all terms and conditions of employment.