Banqueting Sous Chef

• Maintain a hygienic kitchen
• Cleanliness of the kitchen and equipment
• Maintain personal hygiene as well as colleagues hygiene practices
• Assists in planning for future staffing needs
• Assists in recruiting in line with company guidelines
• Prepares and administers detailed induction program for new staff
• Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation
• Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs
• Provides input for probation and formal performance appraisal discussions in line with company guidelines
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
• Regularly communicates with staff and maintains good relations
• Approves leave after considering hotel occupancies
• Assists in coordinating the preparation of the departmental annual budget
• Controls and monitors departmental costs on an ongoing basis to ensure performance against budget
  

What We Need From You

• Must have similar experience working in either a luxury à la carte restaurant or a 5-star hotel environment, particularly in international cuisine
• Must have strong communication skills
• Ability to lead a large team
• Committed to serving food of the highest quality
• Has a passion for cooking and creating new menu
• Experience in French cuisine is ideal.