Sous Chef, Snappers

Job Summary

As a Sous Chef at Snappers, you will be the second in command in the kitchen under the supervision of the Chef De Cuisine. You will be managing and organising the kitchen team to deliver consistent food quality aimed at creating amazing experiences for guests. You will be ensuring that all safety guidelines are followed and are in accordance to the standard operating procedures as implemented by the Executive Chef. In this role, you will be coordinating and supervising food and supplies, budgeting expenses, and preparing menus. In the absence of the Chef de Cuisine, you will attend daily briefings and monthly operational meetings in order to ensure that all applicable action points are followed.

About You

The ideal candidate must have a Diploma in Catering with a minimum of 5 years of professional kitchen experience. Relevant experience in a variety of cuisines or a specific style of cuisine related to the position is also required. Experience in a similar role within a 5-star Hotel environment together with a suitable experience in leadership is essential in this role.