Sous Chef Lebanese

Reporting to the Executive Sous Chef responsibilities and essential job functions include but are not limited to the following: 

• Consistently offer professional friendly and proactive guest service while supporting fellow colleagues
• Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
• Conduct daily shift briefings to kitchen colleagues
• Ensure all kitchen colleagues are aware of standards & expectations
• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
• Maintain and enhance the food products through creative menu development and presentation
• Have full knowledge of all menu items daily features and promotions
• Actively interact with guests at tables
• Balance operational administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas utensils and equipment
• Follow kitchen policies procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Qualifications :

• Previous leadership experience in the culinary field required
• Journeymans papers or international equivalent required
• Diploma Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs remaining calm and courteous at all times

Remote Work :

No

Employment Type :

Full-time