Job Description: Resort Sous Chef

About Dream Hotels & Resorts

Dream Hotels & Resorts is a leading hospitality company with a global presence and a commitment to excellence. We value our team members and are dedicated to fostering a collaborative and inclusive work environment where everyone can thrive. Our 8 core values of reliability, empathy, sustainability, humanity, trust, dynamism, excellence, and joy guide our decision making and operations. We celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other.

About the Role

The Resort Sous Chef is a key position in the culinary team of a luxury resort, responsible for assisting in the preparation and cooking of food items in various sections of the kitchen. Under the guidance of the Executive Chef, the Sous Chef plays a crucial role in food production and ensuring smooth kitchen operations.

Key Responsibilities:

• Kitchen Management:  Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation. Maintain high standards of food quality, taste, and presentation across different dining venues within the resort.
• Staff Supervision:  Supervise and coordinate the activities of kitchen staff, providing guidance, training, and support to ensure efficient and effective performance.
• Menu Planning and Development:  Collaborate with the Executive Chef in menu planning, recipe development, and creating daily specials. Contribute culinary expertise and creativity to enhance the resort’s dining offerings and guest experience.
• Food Safety and Sanitation:  Ensure compliance with food safety standards, sanitation regulations, and hygiene practises. Oversee kitchen cleanliness, proper food handling procedures, and safe storage of ingredients to prevent contamination.
• Inventory and Cost Control:  Manage kitchen inventory, including ordering supplies, monitoring stock levels, and minimising food wastage. Control food costs, portion sizes, and inventory rotation to optimise kitchen efficiency.
• Quality Assurance:  Conduct regular quality checks on ingredients, dishes, and final plating to ensure consistency and adherence to culinary standards. Taste and adjust dishes as needed to maintain quality and flavour profiles.
• Collaboration with Culinary Team:  Work closely with other members of the culinary team, including chefs, cooks, and kitchen staff, to coordinate food preparation, timing, and presentation during service times. Effective communication and teamwork are key to a successful kitchen operation.
• Customer Service:  Ensure guest satisfaction by delivering high-quality, well-presented dishes that meet or exceed expectations. Interact with guests, receive feedback, and address any concerns related to food quality or presentation.
• Problem Solving:  Think quickly on your feet, troubleshoot issues that arise in the kitchen, and make decisions under pressure. Strong problem-solving skills are crucial to addressing challenges effectively during service.
• Leadership and Mentoring:  Serve as a leader and mentor to kitchen staff, guiding them in culinary techniques, teamwork, and professional development. Foster a positive work environment that promotes growth, creativity, and excellence in the kitchen.

Theoretical Knowledge:

The ideal candidate for this role will have:

• A minimum of 4 years of experience in a similar senior position in the kitchen in a 4-star environment.
• Proven track record in kitchens, food development, and people management experience.
• Working knowledge of various computer software programmes, including MS Office, restaurant management software, and POS.
• A culinary science or related certificate.
• Up-to-date knowledge of cooking trends and best practises worldwide.
• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks.
• Strong communication and leadership skills.
• Ability to manage personnel and meet financial targets.
• Guest-oriented and service-minded.
• A culinary school diploma or degree in food service management or a related field.

Why Work With Us?

At Dream Hotels & Resorts, we are committed to fostering a positive and inclusive work environment where everyone can thrive. Our 8 core values guide our operations and decision-making, and we celebrate diversity, prioritise integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. We offer competitive salaries, opportunities for growth and development, and a supportive culture that values work-life balance.

Join our team and be a part of creating unforgettable experiences for our guests at our luxury resort.