Sous Chef
RESPONSIBILITIES:
- Maintain
quality and consistency in food taste, texture and presentation
- Assist
the Executive Chef in overseeing daily operations, organizing and
coordinating kitchen staff activities
- Maintain
a strong focus on guest satisfaction
- Assist
in designing and updating menus, while suggesting enhancements to current
offerings
- Monitor
inventory levels, ensure proper storage of food items and maintain
accurate records
- Ensure
adherence to food safety standards, train staff on proper sanitation
practices and maintain compliance with occupational health standards
- Provide
mentorship and training on culinary techniques, while fostering a positive
and collaborative kitchen environment.
QUALIFICATIONS:
- A
minimum of a diploma in Culinary Arts, Hospitality Management or a related
field
- A
minimum of 3 years working experience in a similar position, in a 4 or
5-star hotel or upscale restaurant
- Ability
to manage budgets and costs effectively
- Extensive
understanding of 4 to 5-star operations and a good understanding of
global culinary trends
- Exceptional
interpersonal and organizational skills
- Teamwork-oriented
and outstanding leadership skills
How to Apply
Interested candidates are invited to submit their resume and
a cover letter detailing their experience and passion for the culinary
profession to erecruit@sarovahotels.com by 30th May 2025.
Please indicate the names of 3 referees, their current telephone numbers and
email addresses.
Executive Chef
RESPONSIBILITIES
- Offer
a strategic vision and implement progressive ideas to create culinary
concepts that adopt to market trends and align with the Sarova’s
brand standards and company goals
- Lead,
inspire, mentor and train the team to achieve excellence, while fostering
a positive and collaborative kitchen environment
- Oversee
food cost management, menu engineering, labor optimization and kitchen
operations in a dynamic, high-volume environment
- Deliver
unforgettable dining experiences that exceed guest needs, elevate the
brand’s reputation and drive guest loyalty
- Ensure
every touch point in the Kitchen is handled with impeccable detail, while
maintaining the highest levels of hygiene, safety and quality
- Collaborate
with the management team to design and execute special events and
promotions
QUALIFICATIONS:
- A
minimum of a diploma in Culinary Arts, Hospitality Management or a related
field.
- A
minimum of 5 years’ experience as an Executive Chef in a 4 to 5-star
hotel/resort, or an upscale restaurant.
- Proven
culinary experience with a versatile mastery of culinary discipline across
a range of cuisines
- A
clear understanding of high-end service expectations and global culinary
trends
- Strong
financial management skills with proven ability to manage budgets and
costs effectively
- Exceptional
interpersonal and organizational skills.
- Ability
to thrive in a fast-paced environment and effectively manage pressure
How to Apply
Interested candidates are invited to submit their resume and a cover letter detailing their experience and passion for the culinary profession to erecruit@sarovahotels.com by 30th May 2025. Please indicate the names of 3 referees, their current telephone numbers and email addresses.