We are looking for an experienced Sous Chef to oversee the culinary operations of the hotel, responsible for menu planning, food preparation, and kitchen management. This role involves leading and training kitchen staff, ensuring high standards of food quality and presentation, and maintaining compliance with health and safety regulations. The Sous Chef will collaborate with other departments to create memorable dining experiences for a la carte guests, including special events, conferences, and themed dinners. Strong leadership, creativity, and organizational skills are essential, along with extensive culinary experience and a passion for innovative cuisine. Budget management and inventory control are also key responsibilities.
Requirements Diploma or other formal qualification in Culinary Arts Minimum of 5 years’ experience in a senior culinary role within a 5-star lodge or hospitality environment Proven leadership experi...