Sous Chef

Sous Chef will manage all aspects of the Banquet kitchen to deliver an excellent Guest and Member experience, including food provisions, guest queries, and controlling costs.

Requirements

• Manage all aspects of the kitchen
• Manage food provisions
• Assist with guest queries
• Control costs
• Ensure foods are of good quality and stored correctly
• Contribute to menu creation
• Manage customer relations
• Ensure resources support business needs
• Support brand standards
• Manage the kitchen brigade
• Control costs without compromising standards
• Assist other departments
• Comply with hotel security, fire regulations and all health and safety and food safety legislation

Benefits

• competitive salary
• comprehensive benefits package
• retirement plan
• opportunities for career advancement