SOUS CHEF
Main responsibilities will include overseeing and supervising the kitchen staff. Collaborate with the Executive Chef in menu planning, development, and execution. Contribute creative ideas for new dishes, seasonal menus, and special events. Oversee the preparation, cooking, and presentation of menu items to ensure consistency and quality and conduct regular inspections of kitchen and food storage areas to ensure cleanliness and compliance with hygiene regulations.
The prospective candidate should be proficient in English, knowledgeable about best practices in the hotel and catering services industry, and well – versed in health and safety standards. All applications will be treated in the strictest confidence.
Applications together with a detailed CV are to be sent via email to jay.chircop@robertarrigo.com
