Sous Chef (Gastronomy Restaurant)
Core
Provides functional direction to kitchen operations, supervises staff, and ensures quality production and presentation of food items to achieve maximum department profit.
Role type
Sous Chef (Gastronomy Restaurant)
Builds
Food items for guests in a luxury hotel setting
Domain
Hospitality / Fine Dining
Required skills
Staff supervision, roster management, cost control, quality assurance, food safety compliance, training delivery, MEP inspection, high-pressure environment management
Preferred skills
Luxury resort experience, additional culinary certificates, banqueting experience
Technologies
None stated
Responsibilities
Supervise kitchen staff and facilities, establish staff rosters, control and analyze production quality and costs, organize food production and presentation, conduct training sessions, taste team preparations, inspect kitchen areas and equipment, check MEP before and during service
Seniority
Mid-level, hands-on IC