Sous Chef

Duties:

• Guarantees a high standard of culinary services offered to guests
• In conjunction with the Head Chef, prepares the hotel's F&B offers in line with the hotel's positioning (market, competition etc) and brand policy
• Is able to innovate and diversify services offered to guests
• Manages and motivates the kitchen staff in order to offer a high standard of service to guests
• Is responsible for food hygiene, safety and quality in the hotel
• Is responsible for meeting the department's quantitative and qualitative targets

Main responsibilities

• Adapts to any specific requests made by guests
• Heeds any remarks made by guests
• Makes suggestions for tailor-made services on offer at the hotel

Company Benefits

Accommodation available

Meals on duty

TRONC

AMRT1_UKCT