Sous Chef Five Hotels and Resorts

Key Responsibilities

• Collaborates closely with the Chef De Cuisine to Curate Innovative and Diverse Menus, infusing them with Seasonal and Locally Sourced, Hand-Crafted Ingredients to Deliver a FIVE-Star Dining Experience.
• Oversees daily Kitchen Operations, from meticulous Food Preparation to the Artful Plating of each dish, ensuring that every creation embodies FIVE s renowned Taste and Presentation.
• Takes charge of Leading, Training, and Mentoring the kitchen team, instilling a culture of Continuous Learning and Professional Growth. Provides Expert Guidance on Culinary Techniques, Time Management, and Kitchen Safety Practices.
• Injects creative flair into Menu Development, introducing new Dishes, Techniques, and Presentations that captivate and delight our guests, consistently staying at the forefront of Industry Trends and Culinary Innovations.
• Prioritises Guest Satisfaction, promptly addressing Special Requests, Dietary Needs, and any concerns related to Food Quality.
• Works in tandem with Front-of-House Staff to ensure a Seamless, Stunning Dining Experience for each guest.
• Collaborates closely with the Chef De Cuisine and Procurement Team to manage Inventory Levels, exercise Cost Control, and Minimise Waste, maintaining a premium selection of Ingredients, Supplies, and Equipment for the kitchen.
• Enforces rigorous compliance with Food Safety and Hygiene Regulations, upholding a Spotlessly Clean and Meticulously Organised kitchen environment, conducting Routine Inspections and implementing necessary Corrective Measures.
• Provides valuable support to the Chef De Cuisine in Administrative Tasks, including Scheduling Performance Evaluations and Reporting. Steps into their role when required to ensure Uninterrupted Delivery of exceptional Dining Experiences.
• Proactively identifies areas for enhancement within Kitchen Operations, Processes, and Staff Performance. Implements Visionary Strategies to elevate Efficiency, Quality, and Guest Satisfaction to a level that is truly Boundary-Breaking.
• Cultivates transparent and effective communication within the Culinary Team and with Other Departments.
• Coordinates with servers and relevant FIVE Tribe Members to consistently maintain Next-Level Quality and Presentation for every dish.