RWLDB - Sous Chef (Villas & Events)

About the role

OVERVIEW The Sous Chef - Villa & Events takes the lead in managing and delivering the culinary requests from the resort’s villa guests as well as private dinners in unique settings for individuals and small groups. Where capacity allows, they will also assist in other areas of the resort’s culinary experiences such as catering for larger events, taking charge of an outlet kitchen, guest cooking classes etc. The role requires a knowledge of private dining as well as general skills in food production, catering, training and bringing international cooking skills and techniques to the table. The Sous Chef also helps manage kitchen operations and staff on a daily basis to ensure a consistent, high-quality food product, and motivates the team with a service driven desire to exceed the expectations of our guests. The Sous Chef must possess valid professional qualifications and technical knowledge pertaining to the specified role and ability to work under pressure whilst working efficiently and effectively. As a guest facing chef, must be comfortable with communicating with people from diverse backgrounds. RESPONSIBILITES •Prepares food in accordance with agreed guest menus and hotel standards & procedures •Understands menu costing and is conscious of efficiency and waste control •Becomes familiar with the wider operations of the hotel, especially the F&B offerings •Assists where requested by the Executive Chef. •Takes responsibility and pride to keep all kitchen equipment in a working order. •Maintains a friendly and pleasant image at all times. Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform. •To be familiar with the emergency procedures of the hotel •Acknowledges and screens daily work schedules •Conducts daily briefing with his kitchen staff. •Communicates effectively with guests, colleagues and other stakeholders •Manages time effectively and meets set deadlines •Identifies and solves problems in a professional manner. •Displays creativity in food production items and flexibility in guest demands •Responsible for quality and quantity control in his department •Acts as a mentor and coach for culinary colleagues •Assists with other duties where requested by the Executive Chef. QUALIFICATIONS •Experience: Five years+ experience in hospitality industry in the specified role. This is likely to have been gained in international hotels, renowned restaurants or private residences. •Education: Must have completed secondary school education and preferably received a college education or taken applicable continuing culinary courses. Be able to demonstrate strong English language skills and be computer literate. A proven ability to lead, manage and motivate a diverse team of people is also required. BENEFITS Expatriate package, including housing, where applicable Work permit sponsorship available if required We encourage personal and professional growth. Continue your Rosewood journey through global talent development opportunities.

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