Responsibilities
As Sous Chef, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any chef working with you, helping to develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you'll play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.
Qualifications
* Excellent cooking skills and a deep understanding of different ingredients, flavours, and cooking techniques.
* Ability to stay cool under pressure and delegate tasks appropriately to team members.
* Strong organisational skills to manage the section effectively.
* Commitment to maintaining a clean and hygienic kitchen environment, including adherence to food safety regulations and proper use of kitchen equipment and cleaning products.
* Understanding of profit margins to ensure the kitchen runs efficiently and profitably.
* Passion for providing an exceptional guest experience and living through brand standards.
Benefits
* Industry leading training and leadership development opportunities.
* Hotel discounts across the portfolio – staff rates and up to 50% discount on food & beverage and spa.
* Stream up to 40% pay as it is earned and automatic savings for financial wellbeing.
* 24/7 access to employee assistance programme.
* Career and lifestyle breaks to allow time off for key life events.
* Uncapped incentives to reward contributions.
* Flexible working opportunities.
* Company sick pay for peace of mind.
* Minimum of 30 days holiday.
* Staff meals on duty.
* Starting salary above national minimum wage.
* Access to hotel gym facilities.
* Free staff parking.
#J-18808-Ljbffr