
Senior Culinary Specialist
2 weeks ago
About the Sous Chef Role
The primary responsibility of the Sous Chef is to maintain an efficient operation by constantly analyzing quality and cost of food production.
Responsibilities include:
- Maintaining set standards and monitoring time management.
- Providing ongoing training and ensuring adherence to established corporate guidelines.
- Ensuring safe, quality food products and complete guest satisfaction.
- Developing and complying with systems, procedures, rules, objectives, and timelines.
- Working within a technical/specialized area of expertise to enhance the quality of service and product provided.
- Acknowledging and accommodating guests' needs and requests in a timely and professional manner.
- Mentoring, counseling, coaching, and supporting subordinates to boost morale and personal esteem.
- Conducting daily food tastings and addressing discrepancies immediately.
Key Qualifications:
- Advanced culinary skills and experience.
- Minimum 8 years in the profession (quality hotels and restaurants).
- Fluent written and spoken English.
- Ability to lead, make decisions, and communicate effectively with senior management.
Preferred Skills:
- Cruise Ship Experience or 5-star Hotel Management.
- Fluency in additional languages.
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