Our Sous Chef will act as section leader of the kitchen and must display exceptional cooking skills and creativity. Along with preparing and presenting high-quality dishes, duties include managing kitchen staff, overseeing inventory, and maintaining kitchen safety standards. Successful candidates will have strong multitasking skills and enjoy working in a fast-paced kitchen environment. Objectives of this role * Act as the culinary face of the hotel while ensuring the highest standards of food quality and presentation * Supervise daily tasks for all kitchen operations * Respond to guest requests and dietary needs * Train and mentor kitchen staff in food preparation and presentation * Promote a positive and collaborative kitchen environment * Offer five-star dining experiences to all guests Responsibilities * Prepare and present dishes that meet the hotel's quality standards * Manage inventory and ensure all ingredients are fresh and available * Develop new menu items and specials based on seasonal ingredients * Ensure compliance with food safety and sanitation regulations * Communicate with other hotel staff members to ensure smooth operations * Track and update general kitchen inventory Skills and qualifications * Strong verbal and written communication skills * Exceptional culinary skills and creativity * Problem-solving mindset * Outstanding professionalism * Ability to multitask and excel in a fast-paced kitchen environment * Ability to work well with others Preferred qualifications * Culinary school diploma or equivalent experience * Previous experience in a hotel or restaurant kitchen * Knowledge of food safety regulations and best practices * Flexible weekend, nighttime, and long-hour availability * Proficiency in a second language or multiple languages #J-18808-Ljbffr
Sous Chef
