As a Sous Chef, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef would also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage all aspects of the kitchen including operational, quality and administrative functions

• Manage the provision of food to F&B outlets and taking action where necessary to ensure compliance with current legislation

• Assist in positive outcomes from guest queries in a timely and efficient manner

• Ensure food stuffs are of a good quality and stored correctly

• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets

• Assist other departments wherever necessary and maintain good workingrelationships

• Comply with hotel security, fire regulations and all health and safety and food safety legislation

• Report maintenance, hygiene and hazard issues

Interested candidates may send their cv's to jobs.bh133gmail.com