Job Description The Role As 2IC to the department, reporting to the Executive Chef, this is a fantastic opportunity for a highly motivated professional with supervisory experience to become our Sous Chef. Essential attributes for the role include strong communication skills and a genuine passion for Food and Beverage as well as quality. You thrive in working in a dynamic, fast paced Kitchen and have the ability to perform multiple tasks at once. You take pride in developing your team members and have the ability to assume responsibility and work autonomously. Your role and responsibilities will include, but are not limited to the following tasks and responsibilities: Food preparation and plate presentation for a la carte, buffet, room service and functions. Assisting with the supervision, motivation, training, and development of Junior Chefs. Assisting the Executive Chef with Kitchen recruitment and selection. Flexible approach in adapting to guest requests. Ensuring adequate levels of stock for service. Exceptional food quality and food safety knowledge. Excellent communication and interpersonal skills. Working in a team environment, ensuring timely service and a high standard of presentation of our hotel product. What we need from you: you will need to be flexible to work a seven-day rotating roster, including early mornings, late evenings, weekends and public holidays. You are committed to delivering exceptional customer service and pride yourself in going above and beyond for the team at large. You are professional and dedicated to delivering quality cuisine.
