Position Description At Radisson Blu Palace Hotel, we stand out together as one team and make memorable moments for our guests.
When the Executive Chef’s away, the can play! Can you handle the heat in the kitchen and keep your team cool at the same time?
Key Responsibilities of Sous Chef :
Provides the highest food quality consistent with cost control and profitability margins to maximise guest satisfaction and food profitability
Ensures that proper safety, hygiene, and sanitation practices are followed
Utilises leadership skills and motivation to maximise team member productivity and satisfaction
Develops and recommends appropriate training and development to meet Hotel and departmental needs
People developer / exporter Position Requirements and Offer Details Requirements of Sous Chef :
A proven track record in a similar role for at least 2 years within a quality environment and to be able to demonstrate excellent standards and team member supervision
Driven and ambitious to inspire the team to consistently deliver and exceed service standards
Clear thinker with excellent communication and creative abilities
Fluent in French. English is an asset
Coffee and tea maker