Responsibilities:

• 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.
• Ensuring that all safety guidelines are followed and are in accordance to the standard operating procedures as implemented by the Executive Chef. 
• Coordinating and supervising food and supplies, budgeting expenses and preparing menus.

Requirements:

• Have a Diploma in Catering with a minimum of 5 years professional kitchen experience.
• Experience in a fine dining a la carte restaurant or premium beach club as a Sous Chef within a 5-star Hotel environment together with a suitable experience in leadership is essential in this role.

For more details, please scroll down & see the details.

Atlantis The Royal