Head Chef ( Italian Chef in an Italian Restaurant)
An Italian Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. Specifically, you will be responsible for performing the following tasks to the highest standards:
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Ensure food stuffs are of a good quality and stored correctly
- Contribute to menu creation by responding and incorporating Guest feedback
- Support brand standards through the training and assessment of the Team
- Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Report maintenance, hygiene and hazard issues
- Be environmentally aware
- Required minimum Two ( 2) year experience in an Italian Restaurant as a Chef de Cuisine / Sous Chef.
- Excellent planning and organizing skills
- Ability multi-task and meet deadlines
- Strong supervisory skills
- A creative approach to the production of food
- Positive attitude
- Good communication skills
- Good command of English
Customer related experience an asset
Ability to work well under pressure in a fast paced environment
Excellent communication skills and a professional presentation
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.