As the Sous Chef, you will be working very closely with the Executive Chef, managing the operational requirements of a kitchen and the kitchen brigade. A Sous Chef will work as a hands-on Team Member who will motivate and inspire the Team to provide a food production experience that meets and exceeds customer expectation at all times. Specifically, a Sous Chef will perform the following tasks to the highest standards: 
 
 * Contribute to menu creation by responding and incorporating Guest feedback 
 * Ensure the consistent production of high quality food through all hotel food outlets 
 * Manage customer relations when necessary, in the absence of the Executive Chef 
 * Ensure resources support the business needs through the effective management of working rotations 
 * Support brand standards through the training and assessment of the Team 
 * Contribute to food and beverage revenue through effective food cost control 
 * Manage the kitchen brigade effectively to ensure a well-organized, motivated Team

Qualifications:

• Previous experience asa Chef de Partie or Sous Chef

• Excellent planning andorganizing skills

• Ability multi-task andmeet deadlines

• Strong supervisoryskills

• A current, valid, andrelevant trade qualification (proof may be required)

• A creative approach tothe production of food

• A passion forproducing high quality food

• Proficiency withcomputers and computer programs, including Microsoft Word, Excel and Outlook,preferred