Assistant Sous Chef Full Time

Key Responsibilities

• Operational Leadership: Oversee daily kitchen operations, ensuring smooth workflow and high-quality food production.​






• Team Coordination: Manage and coordinate the activities of cooks and kitchen workers, fostering a collaborative and efficient environment.

• Culinary Excellence: Prepare and cook diverse food items, ensuring presentation and flavor meet the hotel’s premium standards.​

• Innovation: Assist in developing new menu items and creative presentations, particularly in the pastry section.​

• Compliance and Safety: Ensure all food handling, storage, and preparation meet health and safety regulations.​

• Equipment Management: Operate and maintain kitchen equipment, reporting any malfunctions promptly.​

Qualifications

• Educational Background: High school diploma or GED; additional culinary training or certifications are advantageous.​

• Experience: Minimum of 1 year in a culinary role within the food and beverage industry.​

• Skills: Strong leadership, communication, and organizational skills; ability to work under pressure and maintain high standards.