About the Role
The Sous Chef will support the Executive Head Chef and General Manager in leading the kitchen. They will be responsible for managing culinary operations, implementing new menu options, and ensuring consistency in standards.
* Support and assist with the management of the hotel's culinary operations.
* Assist with implementing and maintaining new menu options.
* Collaborate with the team to drive consistency in standards.
The ideal candidate will have a minimum of 2 years experience in a similar role, be creative, innovative, and extremely well organised. They will also possess excellent leadership skills, the ability to mentor and coach junior members of the team, and up-to-date knowledge of current health food trends.