RESPONSIBILITIES •Assists the Chef de Cuisine and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food & Beverage departmental profit is achieved. •Assist the Chef de Cuisine and the Management in the production, preparation and presentat ...

RESPONSIBILITIES
•Assists the Chef de Cuisine and the management in supervising the functioning of all kitchen employees, facilities and costs, to ensure Food & Beverage departmental profit is achieved.

•Assist the Chef de Cuisine and the Management in the production, preparation and presentation of all food items to ensure highest quality at all times.

•Conducts, under the guidance of the Executive Chef, Executive Sous-Chef and the management, such functions as hiring specific levels of employees, employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity.

•Informs on a daily basis the Executive Sous-Chef, Executive Chef de Cuisine and Management of all relevant information in operational and personal matters, including information, which does not require the Executive Chef de Cuisines action.

•Assists the Executive Sous-Chef, Executive Chef de Cuisine and Management with inspections of physical aspects of all kitchen areas, cold rooms and equipment.

EXPERIENCE
•At least a HSC or equivalent qualifications.
•National Certificate Level 2 or 4 in Food Production or equivalent qualifications.
•A minimum of 3 years of working experience as Sous Chef.
•Excellent written and verbal communication skills in both English and French
•High levels of integrity.
•Passionate about service and Creative and innovative