Executive Sous Chef

-Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level
-Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution
-Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved
-Supervises the kitchen team fostering a culture of growth, development and performance within the department
-Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained
-Builds and maintains effective working relationships with all key stakeholders
-Takes ownership to review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance
-Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required

Requirements of the Executive Sous Chef:
-Experience in kitchen
-Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style
-Commitment to delivering exceptional guest service with a passion for the hospitality industry
-Ability to find creative solutions with proven problem-solving capabilities offering support where required
-Personal integrity, with the ability to work in an environment that demands excellence, time and energy
-Experience of working with IT systems on various platforms
-Strong communication skills