Sous Chef - Six Senses Ibiza at Six Senses Ibiza

Sant Joan de Labritja, Balearic Islands, Spain -

Full Time

Start Date

Immediate

Expiry Date

06 Aug, 26

Salary

0.0

Posted On

08 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Culinary Arts, People Management, Portion Control, Menu Development, Luxury Service Standards, MS Office, English Proficiency, Sustainability Practices, Wellness Culinary

Industry

Hospitality

Description

Duties and Responsibilities Vision and Values As Sous Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. Operational Ownership In this role, I will support the Chef de Cuisine and assume responsibility for the efficient operation of the Kitchen department, including the Culinary and Stewarding teams to provide exceptional product and service within brand operating standards. By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the culinary experience. Menus and signature dishes will be constantly assessed to remain relevant and in keeping with Six Senses wellness and sustainability practices and with seasonal availability, while Destination Dining experiences will reflect this innovation and creativity from a culinary sense. Guidance is provided to relevant kitchen hosts on standard portion control and appealing presentation of all dishes. I will constantly monitor the final product prior to serving to guests, plus I will make appropriate suggestions and recommendations to resort management for improvements within the food operation. My constant interaction with and provision of support to and communication with other departments is intrinsic to the smooth functioning of the operation. I will perform any additional duties given to me by the Chef de Cuisine and/or Executive Sous Chef. Skills and Experience To execute the position of Sous Chef, I have the required qualifications, technical skills and more than three years’ experience in a similar role in luxury hotels with proven results. I possess a minimum of a Diploma in Culinary Arts or similar. In terms of the frontline kitchen management, I have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer. From a people management perspective, I am a responsive, engaged and interactive leader, capable of building strong positive relationships with hosts that results in a shared vision of success for the operation, demonstrated ability to leverage shared resources and to manage through influence. Technical skills include advanced MS Office platform, plus I have an excellent command of written and spoken English with some knowledge of the local language and customs. I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, operating standards, facilities and services. Six Senses Ibiza is an equal opportunity employer. This policy applies to all terms and conditions of employment.

Responsibilities

Support the Chef de Cuisine in managing the efficient operation of the kitchen and stewarding teams to provide exceptional service. Focus on rejuvenating the culinary experience through seasonal menus and sustainable wellness practices.