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Role Overview:
The successful candidate will be a key player in delivering high-quality brasserie food to both residents and non-residents. Additionally, they will play an essential role in catering for a variety of events, ranging from corporate lunches to beautiful wedding breakfasts.
Key Responsibilities:
- Culinary Leadership: This role involves preparing and producing high-quality dishes across various dining outlets, including a lively brasserie, a relaxed lounge, and diverse event spaces.
- Mentorship: The Sous Chef will supervise and mentor less experienced team members
- Operational Excellence: The position includes assisting in menu planning, costing, and ensuring all food hygiene and health & safety standards are rigorously met.
- Teamwork: The role requires close collaboration with the Food and Beverage team to enhance the overall dining experience and ensure smooth service.
- Supplier Management: The successful candidate will engage with suppliers to procure top-quality ingredients, maintaining robust relationships to support ongoing menu innovation.
- The ideal candidate will have experience at a similar level and a deep passion for creating high-quality, fresh cuisine.
- A strong understanding of menu design, allergens, and dietary requirements is essential.
- The candidate should be confident in leading a team, possess excellent communication skills, and have a calm, organized approach to work.
- Creativity, flexibility, and a keen eye for detail are crucial, along with a commitment to delivering excellence in every dish.
- A competitive salary
- The chance to work in a supportive environment that values creativity and professional growth.
- An opportunity to mentor and inspire the next generation of hospitality professionals.
