Executive Sous Chef

• Create execute and produce exceptional meals while keeping the highest quality standards presentation and flavour in mind as well as industry trends and neighbourhood requests.
• Ensure statutory compliance in all food and beverage-related areas.
• You will maintain well-organised storerooms and inventories to ensure that the kitchen runs smoothly.
• Nurture and develop the potential of the culinary crew by providing an environment that brings out the best in them and allows them to be themselves.
• Ensure that everything runs well that orders and delivery arrive and depart on time that our service is efficient and that our food hygiene standards are quite good.
• Interview hire and select candidates who are able to work within the Sofitel brand standards and agree to multi-tasking.
• Ensure that the departmental ambassadors are multi skilled and have the necessary skills to perform their duties and maximum efficiency through consistent training in accordance with the annual Training plan.
• Assist in the training of subordinates as part of the effort to build an efficient team and to be able to take an active interest in their individual development and welfare.
• Adhere to all Company policies procedures and values. 
• Other duties as assigned.

Qualifications :

• Minimum of 5 years of experience as a Senior Sous Chef Restaurant Chef or Chef de Cuisine. The combination of a solitary restaurant and a luxury hotel experience is beneficial.
• Passionate about gastronomy visitor experience and colleague involvement.
• A thorough awareness of the local food goods and culinary trends.
• Computer literate; proficient in Microsoft Office software.
• Proven ability to work in a fast-paced customer-service-focused workplace.
• A team player who can train coach develop relationships and motivate employees.
• Practical grasp of productivity and labour costs.

Remote Work :

No

Employment Type :

Full-time