Sous Chef
Job details
Key Responsibilities of Sous Chef: Provides the highest food quality consistent with cost control and profitability margins to maximise guest satisfaction and food profitability. Ensures that proper safety, hygiene, and sanitation practices are followed. Utilises leadership skills and motivation to maximise team member productivity and satisfaction. Develops and recommends appropriate training and development to meet Hotel and departmental needs. People developer/exporter. Requirements of Sous Chef: A proven track record in a similar role within a quality environment and to be able to demonstrate excellent standards and team member supervision. Commercially aware. Driven and ambitious to inspire the team to consistently deliver and exceed service standards. Clear thinker with excellent communication and creative abilities. #J-18808-Ljbffr
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