Sous Chef

Your main responsibilities 

• Ensure that all dishes from all sections are prepared consistently and according to standard recipes
• Assist the Chef de Cuisine in ensuring that all culinary standards comply with company and resort policies and procedures
• Monitor food and operating costs and control these by reducing waste
• Manage the kitchen team in the Chef de Cuisine's absence
• Training employees on all kitchen procedures regarding production and health safety
• Adhere to and implement sanitation and safety regulations

• Culinary arts degree or certificate from a vocational school
• A minimum of 2 years’ experience in a similar role
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Fluency in English (verbal)
• Teamwork-oriented with leadership abilities

• Team: Becoming a member of an organization that cares about its people, the environment, and the local communities.
• Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.
• Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training.