Head Sous Chef

Human Resources Team · Saint-Vincent

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.

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.

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