Sous Chef - Main Kitchen Banqueting

- To co-ordinate functions and activities throughout the Main Kitchen. - To assist the Executive Sous Chef and Executive Head Chef in quality levels of production and presentation - To work actively in cost control and implementing standards - To assist in people related matters - To carry out departmental training, where necessary - To deputise the Executive Sous and Executive Head Chef in their absence - To control all aspects of food outlets in the Executive Sous and Executive Head Chef's absence - To be actively involved in Health & Hygiene matters - To promote quality throughout the kitchen in all areas of food - To ensure that room service is of the best in quality, temperature and service - To carry out daily work to exceed guest expectations - To ensure the smooth running of the day-to-day operations in the kitchen - To strive to deliver the highest quality of food and service - To adhere to all legal requirements, regulations and guidelines - To conduct departmental orientation for all new team members Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues. - Proven experience in a similar role, ideally within a luxury or high‑volume environment. - Qualification in Hospitality Management/Food & Beverage preferred - Experienced in all aspects of restaurant and banquet service. - Minimum 3 years of relevant experience in a similar capacity with proven records in delivering results - Excellent reading, writing and oral proficiency in English language