HEAD SOUS CHEF

HEAD SOUS CHEF

Job Summary: The successful applicant will assist in the overseeing and direction of all aspects of the kitchen operation at the level of standard and quality established by the company.

Responsibilities:

• Overseeing the preparation and delivery of all banquet functions, a la carte kitchens, kiosks, and specialty kitchens.
• Determining daily prep levels and inventories are in line with business forecasts.
• Giving final approval on foods going to guests from kitchens.
• Communicating to respective F&B staff by expediting orders and pickups, for daily guest's, cook's, server's, and butler's needs.
• Overseeing operational requirements, recipes, opening and closing procedures, and health codes; ensures they are followed according to department standards.

Qualifications:

• A minimum of three year's experience as Sous Chef in an international first-class hotel/resort.
• Culinary institution or equivalent technical schooling or apprenticeship training
• Food Handler's Permit.