Sous Chef

Qualifications: Formal Culinary qualification 5 years experience in a similar role minimum 2 years at a CDP level Fluent in English Technical Skills: proficient in 5 hospitality styles of service Proficient in the application of culinary good practice Proficient user of MS Office software applications Conversant with specialist terminology in the culinary field Abilities : anticipate future circumstances, conditions and requests and use these scenarios to plan ability to anticipate guest needs and think up creative ways to meet these needs Ability to correctly communicate detailed information and instruction to others Ability to recognise safety or security concerns time management for both yourself and kitchen team Able to delegate effectively, while taking up high priority tasks Personal Qualities: Committed to creating environments and systems that enable the delivery of exceptional and personlised services Persistent in establishing effective systems and process activities Effective in creating and fostering an environment of collaboration and commitment Demonstrates exceptional levels of integrity, fairness and empathy presents impeccable grooming and deportment Business Values: - Embraces, supports and models organisational values and cultures