Executive Sous Chef – Preskil Island Resort

Job Description

Forming part of Beau Vallon Hospitality, Preskil Island Resort, our superior 4-star family hotel, offers 214 rooms, 3 restaurants, 2 bars and several amenities. We are recruiting a proactive Executive Sous Chef with great leadership and coaching skills who will manage the kitchen’s Artists through trust and discipline.

Reporting to the Executive Chef, the Executive Sous Chef will be responsible to oversee the kitchen operation by monitoring all food preparation, presentation and delivery.

Key Responsibilities:
• Plan and direct food requirements, preparation and culinary activities based on forecast.
• Ensure that recipes and techniques for food preparation and presentations are being followed.
• Ensure cleanliness of all workstations.
• Comply with nutrition, sanitation regulations and safety standards
• Ensure buffet display meets standards and menu requirements
• Create and arrange buffet display and set up with the stewarding team.
• Carry out on the job trainings and cooking classes.
• Assist cost controller in end of month inventory

Qualifications and skills:
• NC3 Food Production
• At least 3 years’ experience as Sous Chef in Hospitality Industry
• Updated knowledge on gastronomical trends
• Excellent interpersonal and communication skills
• Creative and innovative
• Detailed – oriented
• Excellent knowledge of HACCP and food hygiene

Benefits:
• Competitive salary
• Benefits such as medical and private pension plan
• Modern kitchen equipment and efficient workflow
• Opportunities for professional growth and development across the Group