What you will do

Lead and manage kitchen staff, fostering a positive and efficient work environment.
Assist Chef de Cuisine to develop and execute innovative, high-quality menus.
Maintain strict adherence to food safety, hygiene, and sanitation standards.
Monitor inventory, ordering supplies, and managing food costs to meet budget goals.
Train and develop staff on cooking techniques, food presentation, and kitchen procedures.
Oversee staff scheduling to ensure adequate coverage and efficient use of resources.
Participate in regular meetings with senior management to discuss performance, guest feedback, and potential areas of improvement.
Ensure consistency in food quality and presentation, reflecting the hotel’s luxury standards.
Monitor industry trends and incorporate them into culinary offerings to maintain competitiveness and innovation in the market.

What you bring

Bachelor’s degree or equivalent in Culinary Arts or related field.
Minimum 3-5 years of culinary experience in luxury hotels or standalone restaurants.
Minimum 1 year experience in the managerial role.
Strong knowledge of Mediterranean cuisine
Strong leadership, communication, and interpersonal skills.
Proficient in various cooking techniques, food preparation, and presentation.
Past experience working in a high volume and busy operations.
Proven ability to manage a diverse team and maintain high morale.
Creative and adaptable, with a passion for providing exceptional guest experiences.

What we offer

Junior Sous Chef Full Time

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