SUMMARY:
Key position in the culinary team of a resort, working under the direction of the Executive Chef
POSITION INFO:
Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements.
Job Description
A Resort Sous Chef is a key position in the culinary team of a resort, working under the direction of the Executive Chef. The Sous Chef plays a critical role in overseeing the day-to-day kitchen operations, managing staff, and ensuring the quality and consistency of food production in various dining outlets within the resort.
Key Responsibilities:
Kitchen Management: The Resort Sous Chef assists the Executive Chef in managing all aspects of the kitchen, including food preparation, cooking, plating, and presentation. They help maintain high standards of food quality, taste, and presentation across different dining venues within the resort.
Staff Supervision: The Sous Chef supervises and coordinates the activities of kitchen staff, including chefs de partie, line cooks, and kitchen assistants. They provide guidance, training, and support to ensure that the team performs efficiently and effectively.
Menu Planning and Development: Working closely with the Executive Chef, the Resort Sous Chef may be involved in menu planning, recipe development, and creating daily specials. They contribute culinary expertise and creativity to enhance the resort's dining offerings and guest experience.
Food Safety and Sanitation: Ensuring compliance with food safety standards, sanitation regulations, and hygiene practices is a crucial responsibility of the Sous Chef. They oversee kitchen cleanliness, proper food handling procedures, and safe storage of ingredients to prevent contamination.
Inventory and Cost Control: The Sous Chef assists in managing kitchen inventory, including ordering supplies, monitoring stock levels, and minimizing food wastage. They play a role in controlling food costs, portion sizes, and inventory rotation to optimize kitchen efficiency.
Quality Assurance: The Resort Sous Chef conducts regular quality checks on ingredients, dishes, and final plating to ensure consistency and adherence to culinary standards. They taste and adjust dishes as needed to maintain quality and flavor profiles.
Collaboration with Culinary Team: The Sous Chef collaborates closely with other members of the culinary team, including chefs, cooks, and kitchen staff, to coordinate food preparation, timing, and presentation during service times. Effective communication and teamwork are key to a successful kitchen operation.
Customer Service: The Sous Chef plays a role in ensuring guest satisfaction by delivering high-quality, well-presented dishes that meet or exceed guest expectations. They may interact with guests, receive feedback, and address any concerns related to food quality or presentation.
Problem Solving: The Resort Sous Chef must be able to think quickly on their feet, troubleshoot issues that arise in the kitchen, and make decisions under pressure. They should have strong problem-solving skills to address challenges effectively during service.
Leadership and Mentoring: The Sous Chef serves as a leader and mentor to kitchen staff, guiding them in culinary techniques, teamwork, and professional development. They foster a positive work environment that promotes growth, creativity, and excellence in the kitchen.
Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks to ensure consistency and adherence to recipes.
Health and Safety Compliance: Ensure compliance with all health and safety regulations and sanitation standards. Conduct regular inspections to maintain a clean and safe working environment.
Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques. Stay informed about culinary trends and incorporate them into the menu when appropriate.
Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction. Collaborate with the management team to set and achieve budgetary targets.
Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance.
Foster a positive and collaborative work environment within the kitchen.
Supplier Relations: Establish and maintain relationships with food suppliers and vendors. Source high-quality ingredients at competitive prices.
incorporate them into the menu when appropriate.
Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction. Collaborate with the management team to set and achieve budgetary targets.
Staff Training and Development: Train, mentor, and develop kitchen staff to enhance
