Senior Sous Chef
The Sous Chef will be responsible for day-to-day supervision, preparation and service of food, ensuring that the highest standards are always maintained to the standards required by the hotel.
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Tasks & Involvements:
- Keeps abreast of newest trends and innovations in the hospitality industry.
- Generally being alert for opportunities to improve the profitability of the department i.e. through controlling wastage and being responsible for the economy of all utilities and resources.
- Carries out any projects as requested by the Director of Culinary/Executive Sous Chef.
- Takes a proactive approach, anticipating potential opportunities.
- Maintains effective communication within the department and ensure that the Director of Culinary/Executive Sous Chef is kept well informed of any problems/queries that have arisen.
- Assists the Director of Culinary/Executive Sous Chef in being responsible for the management of all food production to clients within the hotel.
- Assists the Director of Culinary/Executive Sous with all menu development within the hotel
- Supervises in the preparation of regular food items, daily specialties and any other special functions.
- Assists the Director of Culinary/Executive Sous Chef in the ordering of food purchases and stock control, ensuring that stock levels are in line with Company requirements.
- Instructs briefing and supervising Chef de Partie and their brigade in their daily tasks and when required assist them in their preparation of food.
- Maintains high levels of communication between Sous Chefs and Chef de Parties at all times, in particular ensuring special messages/requests are dealt with promptly.
- Checks all food deliveries for quality and maintain close liaison with the Purchasing Department.
- Prepares food requisitions in accordance with daily routine, considering advance planning, special bookings and staffing levels.
- Liaises with the floor staff and other departments as necessary to ensure guest satisfaction and smooth running of service in the absence of the Director of Culinary/Executive Sous Chef
The Ideal Candidate:
- Professional qualification
- At least 3-5 years of relevant professional experience
- Proficient command of English and Hungarian languages
- Varied and diverse range of cooking skills and methods of cooking
- HACCP/ Food Safety Certification
- Experience in creating food displays/center-pieces
Benefits:
- Competitive salary with service charge and cafeteria
- Complimentary meals in the staff canteen on duty
- Private healthcare insurance
- Uniform; laundry service; parking service
- International Corinthia discounts
- Employment recognition awards & events
- Learning & development opportunities
Candidates must be eligible to work in Hungary and are requested to submit their professional CV in English with their application.
CORINTHIA BUDAPEST, HUNGARY