Sous Chef – Main Kitchen

Salary: To be discuss
* Assign specific duties to all employees, instruct them in their work and communicate with Executive Chef on all aspects of the kitchen management
* Communicate with the Executive Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment
* Attend all meetings which fall under his/her jurisdiction, follow directives given and advises Executive Chef on topics of importance
* Recommend to Executive Chef changes in kitchen equipment and organizational structure and relays any recommendations from the rest of the kitchen brigade
* Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids
* Prevent the usage of spoiled or contaminated products in any phase of food preparation and prevent unwell employees from taking part in the preparation or handling of food
* Build guest loyalty and develop professional relationships with regular guests
* Continually improve product and obtain feedback from guest and patrons

* Oral and written fluency in English
* Knowledge of other languages and basic understanding of local language preferred
* Must have strong culinary experience (international preferred)
* Excellent leadership & supervisory skills with a “hands-on” approach
* Motivator & self starter; displays initiative & creativity
* Flexible & adaptable to different working locations
* Finance knowledge
* In-depth culinary knowledge
* Completed an internationally recognized apprenticeship, culinary school or certified training program
* Apprenticeship or any other culinary certificate/diploma an advantage
* Minimum 12 year experience in culinary field with at least 5 years experience in an International Class Hotel or high volume operation s of a 5-star caliber