Sous Chef
Swissotel Hotels And Resorts
Posted on 12 Sep
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Nationality
Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
Essential Qualifications and Experience:
Minimum of 2 years' experience in a Senior Chef de Partie or Sous Chef role within a high-volume, quality-focused culinary environment
Demonstrated proficiency in managing large kitchen teams and fostering professional development
Extensive knowledge of food safety standards, allergen management, and health and safety regulations
Proven track record in menu development, with a focus on innovative, seasonal cuisine
Strong financial acumen, particularly in inventory management and food cost control
Excellent organisational and time management skills
Professional Attributes:
Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff
Unwavering dedication to maintaining brand standards and culinary excellence
Ability to thrive in a fast-paced, dynamic environment while ensuring consistent quality
Strong problem-solving skills and adaptability to changing situations
Commitment to delivering exceptional guest experiences through culinary expertise
Willingness to embrace new concepts and contribute to the continuous improvement of kitchen operations
Company Industry
Department / Functional Area
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Swissotel Hotels And Resorts