Sous Chef ~ Caribbean

Minimum of 5 years’ experience working in the role with 5-star luxury brands.

• The Sous Chef will work in conjunction with the Executive Sous Chef, to ensure the consistent smooth running of food production areas within the designated areas at the Caribbean Hotel.
• The Sous Chef would be responsible for all food storing, preparation, production, cooking and service to the fine dining restaurant at the Caribbean Hotel.
• The Sous Chef  would ensure effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety in accordance with the Executive Chef at the Caribbean Hotel.
• The Sous Chef would ensure, through constant supervision, that all food production areas are operating to the required standards throughout the designated opening hours at the Caribbean Hotel.
• The Sous Chef would ensure the security of all foods, chemicals and equipment by maintaining procedures laid down by the Executive Chef at the Caribbean Hotel.
• The Sous Chef must be versed in Italian, Grill & Contemporary European cuisines. Experience working in Banqueting & Sit-down dinners for up to 100 pax is a plus.
• The Sous Chef must have experience working with Resorts adhering to Forbes or Leading Hotels of the World (LHW) standards.
• The Sous Chef must have strong culinary and artistic experiences, skilled in creating and executing standard recipes and possess strong operation skills which is requires at the Caribbean Hotel.
• Must have Caribbean experience.
• Must have strong people management skills.
• Reporting to the Executive Sous Chef and Executive Chef.

Sous Chef ~ Compensation

• Salary 48K USD Per Annum
• Housing Allowance
• Service Charge