Sous Chef

• Supervise day-to-day kitchen operations, ensuring efficiency and consistency
• Train and mentor chefs, promoting professional development and high morale
• Contribute to innovative, seasonal menus using fresh, local ingredients
• Maintain the highest standards of food safety, hygiene and presentation
• Collaborate with other departments to ensure seamless service for events, banquets and à la carte dining
• Control costs and manage stock effectively without compromising quality

• Minimum of 3 years' experience as Sous Chef, ideally within luxury hotel / resort properties with high volume banqueting
• Proven leadership skills with the ability to motivate and develop a diverse team
• Strong organisational and communication abilities
• Knowledge of a variety of cuisines, techniques and modern culinary trends
• Ability to thrive under pressure while maintaining exceptional standards
• Culinary qualification or equivalent experience preferred

• Competitive salary and benefits package
• The chance to work in a luxury hospitality environment with a strong reputation
• Supportive management and opportunities for career progression
• Access to exceptional leisure and dining facilities
• A collaborative team culture that values creativity and excellence

The Firm