Sous Chef

Dream Hotels & Resorts strives to uphold our 8 core values:

• Reliability and accountability
• Empathy and collaboration
• Sustainability in environmental, financial, and social aspects
• Humanity, trust, dynamism, excellence, and joy

We celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment. These values guide our decision-making and operational standards on a daily basis.

Job Overview:

Key Responsibilities:

• Kitchen Management: Assist the Executive Chef in managing all aspects of the kitchen, including food preparation, cooking, plating, and presentation.
• Staff Supervision: Supervise and coordinate the activities of kitchen staff, including chefs de partie, line cooks, and kitchen assistants.
• Menu Planning and Development: Collaborate with the Executive Chef on menu planning, recipe development, and creating daily specials.
• Food Safety and Sanitation: Ensure compliance with food safety standards, sanitation regulations, and hygiene practises.
• Inventory and Cost Control: Manage kitchen inventory, including ordering supplies, monitoring stock levels, and minimising food wastage.
• Quality Assurance: Conduct regular quality checks on ingredients, dishes, and final plating to ensure consistency and adherence to culinary standards.
• Collaboration with Culinary Team: Work closely with other members of the culinary team to coordinate food preparation, timing, and presentation during service times.
• Customer Service: Ensure guest satisfaction by delivering high-quality, well-presented dishes that meet or exceed expectations.
• Problem Solving: Think quickly and troubleshoot issues that arise in the kitchen, making decisions under pressure.
• Leadership and Mentoring: Serve as a leader and mentor to kitchen staff, guiding them in culinary techniques, teamwork, and professional development.

Experience:

• A minimum of 4 years experience in a similar senior position in a 4-star environment.
• A proven track record in kitchens, food development, and people management.
• Proficiency in various computer software programmes (MS Office, restaurant management software, POS).
• A culinary science or related certificate.
• Familiarity with the latest cooking trends and best practises.
• The ability to spot and resolve problems efficiently.
• Excellent delegation and communication skills.
• Up-to-date knowledge of food and beverage trends and best practises.
• The ability to manage personnel and meet financial targets.
• A guest-oriented and service-minded attitude.
• A culinary school diploma or degree in food service management or a related field.