SOUS CHEF

OBJECTIVE

Assist in management of daily Kitchen operations and work with customers and Guests as part of a project used to demonstrate capabilities required at 20 Degres Sud.  Responsible for managing the kitchen operations.

KEY RESPONSIBILITIES

• Promote the image and run the Hotel
• Trains, develops and motivates culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 
• Determines how food should be presented and create decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.

Qualifications:

• Minimum Education: Certificate in culinary arts or related field.
• Experience in a similar role, ideally within a restaurant or resort setting.
• Strong understanding of food safety and sanitation regulations.
• Excellent communication skills and the ability to work under pressure.
• A passion for creating delightful culinary experiences and a strong work ethic.

Embrace the opportunity to work in a dynamic environment where you can grow your culinary skills while contributing positively to the guest experience. We value diversity and are committed to creating an inclusive workplace for all.