As the Executive Sous Chef you will work closely with the Executive Head chef and be their right hand person.
You will be responsible for all aspects of the kitchen such as menu planning, portion and inventory control, food quality, and employee supervision.
The successful candidate will provide leadership, training and be a hands-on manager of the kitchen brigade. The ideal candidate will be instrumental in executing the food in the main kitchen, driving menu design and kitchen creativity and help to grow and develop the product and profitability of the food service.
You will be part of a team that demonstrates a true Guest Centric attitude in addition to maintaining the Hotels vision by adhering to their values and management principles while providing the highest level of service to the guests.
Excellent team in place.