Sous Chef

What you will do

• Lead and manage kitchen staff, fostering a positive and efficient work environment.
• Develop and execute innovative, high-quality menus for room service and pool/beach areas.
• Maintain strict adherence to food safety, hygiene, and sanitation standards.
• Monitor inventory, ordering supplies, and managing food costs to meet budget goals.
• Train and develop staff on cooking techniques, food presentation, and kitchen procedures.
• Develop and implement strategies to enhance service quality and drive continuous improvement within the kitchen team.
• Oversee staff scheduling to ensure adequate coverage and efficient use of resources.
• Participate in regular meetings with senior management to discuss performance, guest feedback, and potential areas of improvement.
• Ensure consistency in food quality and presentation, reflecting the hotel's luxury standards.
• Monitor industry trends and incorporate them into culinary offerings to maintain competitiveness and innovation in the market.