Princessa Hotel is hiring A Hotel Kitchen Sous Chef's involve to overseeing all kitchen operations, from menu design and food preparation to managing staff, inventory, budgets, and ensuring strict health/safety standards for various outlets like restaurants, room service, and banquets, focusing on high-quality, consistent food, and a positive kitchen culture. Key duties include menu creation, leading the culinary team, controlling food costs, maintaining hygiene, collaborating with other hotel departments, and creating memorable guest experiences through excellent dishes.
Key Responsibilities:
Menu & Food Quality: Develop and execute menus, create daily specials, ensure consistent high quality, taste, and presentation for all dishes.
Operations & Efficiency: Oversee daily kitchen flow, manage inventory, order supplies, control food costs, minimize waste, and expedite orders.
Hygiene & Safety: Enforce strict sanitation, health, and safety regulations (like HACCP/ServSafe) to maintain a clean and safe environment.
Collaboration: Work with Front of House (FOH) staff, general managers, and other departments for smooth service and overall business success.
Innovation: Stay updated on food trends, gather guest feedback, and contribute ideas for new recipes and culinary improvements.
Key Skills & Qualifications:
Proven culinary experience, often formal education or equivalent hands-on experience.
Strong leadership, communication, and organizational skills.
Deep knowledge of various cooking methods, ingredients, and kitchen equipment.
Ability to work under pressure in a fast-paced, dynamic environment.
Financial acumen for managing budgets and food costs