Overseeing the day to day running of the kitchen in the absence of the Executive Sous Chef
Minimum Requirements:
- Matriculation certificate (or the equivalent)
- Either Culinary Arts, Catering management or Food Service Management diploma
- ESSENTIAL min of 3 years’ experience as a Sous Chef within a 4 or 5 * property in Hot Kitchen
- HACCP certification
Key Responsibilities:
- Produce meals for all Food and Beverage outlets
- Manage a staff compliment of 20
- Training of all junior staff and trainees
- Stock Control
- Assist the Exec Sous Chef with any additional responsibilities
Personal Attributes:
- Patient
- Creative
- Being able to work in a fast paced environment
- Self-Motivated
- Ability to work individually and as part of a team
- The ability to accept constructive criticism and feedback
