A Senior  Sous Chef , will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Senior  Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs.

Responsibilities of Senior Sous Chef

• Manage all aspects of the kitchen including operational, quality and administrative functions.
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation.
• Assist in positive outcomes from guest queries in a timely and efficient manner.
• Ensure foods are of good quality and stored correctly.
• Contribute to menu creation by responding and incorporating Guest feedback.
• Ensure the consistent production of high quality food through all hotel food outlets.
• Manage customer relations when necessary, in the absence of the Executive Chef.
• Ensure resources support the business needs through the effective management of working rotations.
• Support brand standards through the training and assessment of the Team.
• Manage the kitchen brigade effectively to ensure a well-organized, motivated Team.
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
• Assist other departments wherever necessary and maintain good working relationships.
• Comply with hotel security, fire regulations and all health and safety and food safety legislation.
• Report maintenance, hygiene and hazard issues.
• Be environmentally aware.

Requirements of Senior Sous Chef

• Diploma/Certification in culinary arts or a related field.
• A current, valid, and relevant trade qualification (proof may be required).
• 2+years previous kitchen experience in similar role

Skills and Knowledge Desired

• Excellent planning and organizing skills.
• Ability multi-task and meet deadlines.
• Strong supervisory skills.
• A creative approach to the production of food.
• Positive attitude.
• Good communication skills.
• Ability to work under pressure.
• Ability to work on own or in teams.
• Passion for producing high quality food.
• Knowledge of current food trends.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.

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