Sous Chef.

Sous Chef

Responsible for all aspects of managing the kitchen ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that all procedures are completed to The Ritz-Carlton Standards, while working within the budgeted guidelines. Coordinates the purchase of all food and develops menus, maintaining approved food and labor costs. Assist where necessary to ensure optimum service to guests. Provides support, training, direction, focus and help staff members have continuous success.

Qualification and skills:

A minimum of 3 years’ experience in a 5 Diamond/5 Star hotel or restaurant, including a Supervisory role within the kitchen. Or previous management experience in a 5 star Hotel preferred.
Certification of culinary training and/or a culinary degree.
Ability to work all stations in kitchen.
Previous Experience in restaurant in Management role.
Excellent verbal and written communication skills in English
Ensure quality preparation of all menu items
Knowledge of food cost controls.
Ability to work in an high volume /high traffic kitchen
Strong knowledge in HACCP/Food safety processes is a plus
Needs to be fully operational with Outlook / Excel/Food cost and labor cost program

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.