Sous Chef - Couples Negril at Couples Resorts Jamaica

Negril, , Jamaica -

Full Time

Start Date

Immediate

Expiry Date

17 Jan, 26

Salary

0.0

Posted On

19 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Menu Planning, Operations, Financial Responsibility, Portion Control, Inventory Control, Food Quality, Employee Supervision, Leadership Training, Guest Centric Attitude, HACCP Certification, Sanitation Standards, Coaching, Recruitment, Creativity, Presentation

Industry

Travel Arrangements

Description

POSITION SUMMARY The Sous Chef reports to the Executive Sous Chef (ESC) and is accountable to the ESC for the upkeep and maintenance of the standards of the Resort's kitchens and or Assigned Kitchen as well as the development of the team. The incumbent is responsible for assisting the Executive Chef in producing varied food while providing support in the areas of menu planning, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Sous Chef is responsible for leadership training and hands-on management of the kitchen staff. The incumbent is required to provide a consistent product and experience achieving managing cost targets as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must support the ESC in ensuring that we provide the highest level of service to our guests. JOB REQUIREMENTS Associate Degree in Culinary Arts or NVQJ Level 3 in Culinary Arts At least five years at a Senior Management Position in a Five Star luxury hotel kitchen HACCP Trained and Certified Duties & Responsibilities Responds to and effectively handles guest culinary challenges and complaints Able to make recommendations to the Executive Chef regarding succession planning of high potential team members Be aware of all financial budgets and targets. Support the Executive Chef in ensuring that all recipes and product yields are accurately costed and reviewed regularly. Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste Provide direct oversight of Garde Manger/Pantry Department Consistently improve of presentation and creativity of the Pantry Station Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts. Ensure that cooks are always dressed and meet company’s grooming standards, including no jewellery, covered hair and no beard. Ensure that all food preparation equipment is being in a safe, clean and hygiene condition. Ensure that the Kitchen department adheres to all The Couples Resorts policies and procedures. Ensure that a consistent high product standard is achieved and maintained in all culinary areas, whilst adhering to operational deadlines. Ensure that all relevant events and function set-ups are prepared ahead of guest’s arrival and in adherence with company standards. To project a positive and motivated attitude among all Culinary and Sanitation Employees Work closely with the Sanitation Manager and their activities within to ensure that the resorts cleanliness and hygiene standards are met. To delegate responsibilities to direct reports as required. Coach and counsel employees in a timely manner and in accordance with Company policy. To support the EC in the recruitment and selection of suitable culinary team who are discipline and creative to work within a high demanding environment

Responsibilities

The Sous Chef assists the Executive Chef in producing varied food and supports menu planning, operations, and employee supervision. They are responsible for maintaining high food quality standards and ensuring a guest-centric culture within the kitchen.