As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls:

Specifically You will must perform the following tasks to the highest standards:

• Contribute to menu creation,
• Manage and train the kitchen brigade effectively to ensure a well-organized and motivated team,
• Ensure consistency in quality of dishes at all times,
• Assist the Executive Chef and managing customer relations when necessary, in the absence of the Chef,
• Ensure resources meet business needs through the effective management of working rota,
• Support brand standards through the training and assessment of your team,
• Manage food cost controls to contribute to Food and Beverage revenue,
• Knowledge of activities in other departments and implications,
• Ensure compliance with food hygiene and Health and Safety standard,
• Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes,
• Report any equipment in need of repair or replacement to Property Operations

Job Requirements

• Minimum of Advanced Certificate or Diploma in Food Preparation
• Strong Junior Sous Chef or previous Sous Chef Experience
• Positive attitude & Good communication skills
• Committed to delivering a high level of customer service
• Approaches food in a creative way
• Excellent grooming standards
• Strong supervisory skills
• Excellent planning and organizing skills

How to Apply

All interested and qualified applicants may send updated CV, a cover letter and credentials via: CLICK HERE Or  can submit in person to the office of Director Human Resource Management. For Further information you can contact through 0115170000

Only short listed applicants will be contacted.