About this role
Alongside our Executive Chef, help lead a diverse team to create an outstanding dining experience for our guests, delivering consistent, high-quality food and an exceptional dining experience.Supervise and coordinate the kitchen team during food preparation and service.Ensure dishes are prepared and presented to hotel standards.Monitor kitchen operations to maintain food quality, freshness, and consistency.Train, mentor, and develop junior kitchen team members.Ensure compliance with food safety, hygiene and sanitation regulations.Manage kitchen inventory and food cost control.Participate in menu development and costings.Handle kitchen scheduling, stock ordering, and supplier communication in the Head Chef’s absence.Stay up to date with culinary trends and techniques. Proven experience as a Sous Chef or Senior CDP in a 4-star hotel environment.Natural leadership skills with demonstrated results in developing and motivating teams.Creativity for menu development and up-to-date knowledge of current food trends.Excellent communication skills and a professional attitude.Be a calming influence in the midst of a high-pressure, fast-paced environment.Strong organizational and time management skills in a busy environment.Solid understanding of food safety and kitchen compliance standards.Capability to manage & monitor financial budgets and food & labor costs.Flexible and ready to embrace the rhythm of hospitality *including mornings, evenings and weekends).