Sous Chef - Resort

Lead the preparation and development of seasonal menus, complete with costings, recipes, order sheets, and plating guides.

Oversee daily service readiness, including mise en place, station cleanliness, and kitchen organisation.

Expedite service and step in on any station as needed to ensure timely, high-quality delivery.

Mentor and train junior team members, fostering confidence, consistency, and growth.

Coordinate closely with the Restaurant Manager to address special considerations or service concerns.

Monitor business volumes and adjust MEP accordingly to reduce waste and control food costs.

Ensure all food items are available and substitutions are communicated clearly to service staff.

Uphold high standards of food safety, sanitation, and compliance wit...