Sous Chef for Modern Restaurant
Job Summary

Responsible for planning and executing cuisine activities to ensure high quality culinary dishes are served in the resort within the ethos of modern cuisine in a fine dining setting.

Responsibilities and Duties

• Design and creates menus with the Executive Chef as well as approves all food items that leave the kitchen in accordance to the standards of a restaurant serving modern cuisine
• Standardize production recipes, presentation techniques and quality standards to ensure consistently excellent culinary dishes
• Train kitchen personnel in food production principles and practices, to ensure delectable and quality dishes while retaining the maximum amount of desirable nutrients as well as meets special dietary requests, including low-fat, low-sodium, low-calorie, gluten- free and vegetarian meals of guests within the framework of the modern ethos of cooking
• Control food cost by establishing purchasing specification, store room requisition system, product storage requirement and waste control materials
• Establish portion sizes and prices the menus in conjunction with the Executive Chef
• Maintain impeccable personal hygiene as well as high work and safety standards in the workplace.
• Ensure strong daily coordination with the local suppliers to make sure that there is constant supply of fresh fruits and vegetables
• Train kitchen personnel in sanitation practices and establishes cleaning schedules, stock rotation schedules, refrigeration temperature control points, and other sanitary controls
• Hires, disciplines, evaluates, motivates and develops staff with an ability to build a team with self-confidence and a hands-on approach.
• Promote a work environment of partner engagement, team spirit and a healthy relationship among personnel within the department and the whole organization.

• Promotes the business image by conducting all duties and responsibilities in the most ethical manner
• Protects the confidentiality of all information classified as such
• Adheres to all COVID-19 policies as set forth by the company and the local authorities

Qualifications and Skills

• Is knowledgeable about preparation of various types of cuisines
• Understands fully the English language, both written and spoken; Spanish is a plus
• Minimum 5 years of fine dining experience; modern cuisine a plus
• The desire to learn and grow within a structured team is ideal for the correct individual within the intimate environment that the operation has to offer
• Reliability, punctuality, organization, cleanliness and great communication skills are imperative for the correct candidate
• Commitment to excellence
• Positive attitude
• Passion for food and hospitality IS A MUST
• Ability to work cleanly and efficiently