Executive Sous Chef

6 days ago


Exmouth, Devon, United Kingdom Alfa Travel Full time

Job Summary:

Alfa Travel is seeking a highly skilled and experienced Executive Sous Chef to join their team at one of their esteemed hotels. As a key member of the culinary team, the successful candidate will be responsible for overseeing all kitchen operations, ensuring the highest standards of quality and service are maintained.

Key Responsibilities:

  • Collaborate closely with the Head Chef to develop and implement menus, ensuring a focus on using fresh, locally sourced ingredients to create exceptional dining experiences for guests.
  • Supervise and mentor a team of chefs, providing guidance and support to ensure seamless kitchen operations.
  • Manage kitchen inventory, ordering supplies, and maintaining a clean and organized workspace.
  • Develop and implement strategies to improve kitchen efficiency, productivity, and customer satisfaction.
  • Work closely with the hotel's management team to ensure alignment with company goals and objectives.

Requirements:

  • Minimum 2 years of experience in a senior kitchen role, preferably in a hotel or high-end restaurant environment.
  • Proven track record of success in menu development, kitchen management, and team leadership.
  • Strong communication and interpersonal skills, with the ability to work effectively with cross-functional teams.
  • Knowledge of food safety regulations and HACCP principles.
  • Ability to work efficiently under pressure, with a focus on delivering high-quality results in a fast-paced environment.

What We Offer:

  • A competitive salary and benefits package, including a comprehensive pension scheme and employee assistance program.
  • Opportunities for career development and advancement within the company.
  • A dynamic and supportive work environment, with a focus on employee well-being and satisfaction.
  • Access to ongoing training and development programs, to ensure you stay up-to-date with the latest industry trends and best practices.

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