The Executive Sous Chef will be responsible for supporting the Kitchen Department's strategic initiatives and objectives. The function should be supportive, proactive, analytical and entrepreneurial; creating memorable moments for our guests, fostering an empowered environment for the team whilst collaborating closely with their immediate report and key business partners in order to deliver quality results. The job incumbent acts as an ambassador for the brand, reflecting the company culture and values. All work is carried out in accordance with company corporate policies, procedures and service concepts according to local requirements and regulations.
- Inventory Management
- Menu Development
- Culinary Degree/Training
- Ability to adapt to changing service environments
- Ability to find creative solutions, offering advice and recommendations
- Good leadership skills with a hands-on approach and lead-by-example work style
- Commitment to exceptional guest service with a passion for the hospitality industry
- Proven experience in a kitchen position, ideally within a hotel environment
- Ability to maintain food costs