Sous Chef
Posted on :
10-09-2024
Employer Active
1 Vacancy
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Job Description
- Lead and manage kitchen staff, fostering a positive and efficient work environment.
- Develop and execute innovative, high-quality menus for room service and pool/beach areas.
- Maintain strict adherence to food safety, hygiene, and sanitation standards.
- Monitor inventory, ordering supplies, and managing food costs to meet budget goals.
- Train and develop staff on cooking techniques, food presentation, and kitchen procedures.
- Develop and implement strategies to enhance service quality and drive continuous improvement within the kitchen team.
- Oversee staff scheduling to ensure adequate coverage and efficient use of resources.
- Participate in regular meetings with senior management to discuss performance, guest feedback, and potential areas of improvement.
- Ensure consistency in food quality and presentation, reflecting the hotel's luxury standards.
- Monitor industry trends and incorporate them into culinary offerings to maintain competitiveness and innovation in the market.
Employment Type
Full-time
Department / Functional Area
Key Skills
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