Banquet Sous Chef job in 600 rooms BERMUDA Caribbean luxury resort

the resort has 18 function rooms and more than 25,000 sq. ft. of meeting space.

you must have in depth varied culinary experience including Western and international cuisine at baquets in high end luxury hotels

Expenses: Medicals, X-Rays, Police Reports, Notarizing documents etc. would be at the expense of the candidate

Additional Notes:

Nationalities: USA, Canada, UK, Caribbean, Australian, South African, European Filipino. Current combination of Indian, Sri Lankan, Canadian, South African, Mexican, Chinese, Nepal etc.
Marital status: Due to Immigration and other challenges, single candidates are best suited to these positions. Currently our married colleagues with or without dependents choose to not relocate them
Age range: current chefs range in age from mid thirties to mid fifties; our main expectation is that the successful candidates are qualified, experienced, able and energetic!

To APPLY eMail your Resume to Sous Chef recruiter Emmanuel Plaza emmanuelsplaza@gmail.com or, Caribbean Chef recruiter Modris Reinbergs modris@gmail.com Tel. +1-310-691-2586 or International Chef Recruiter Guada Costillas guada.costillas@gmail.com

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JOB DESCRIPTION

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

Manage the daily production, preparation and presentation of all food for the Banquet functions
Ensure quality and consistency in the production, preparation and presentation of all food items according to hotel recipes and standards
Supervise/inspect incoming product
Inspect all refrigeration and dry storage for proper handling and rotation
Maintain current knowledge of guest feedback; constantly seek opportunities to follow up on their experience
Maintain and enhance the food products through creative menu development and presentation
Assist the Executive Chef in the creation, effective costing and implementation of menus
Have full knowledge of all menu items, daily features and promotions
Manage proper handling and tracking of banquet food returns
Maintain harmonious working relationships relevant managers and colleagues
Recruit, train, develop and mentor assigned team
Conduct daily shift briefings with kitchen colleagues; ensuring all kitchen colleagues are aware of standards & expectations
Ensure proper staffing and scheduling in accordance with productivity guidelines
Balance operational, administrative and Colleague needs
Participate in and/or lead meetings as required
Prepare reports summarizing profitability, customer satisfaction etc.
Ensure the cleanliness, sanitation and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards, all safety and sanitation policies
Assuming additional duties as assigned

Qualifications:

Journeyman’s papers or international equivalent required
Diploma and/or Certification in a Culinary discipline an asset
6 years experience working in all areas of a hotel kitchen; including 3 years as a Sous Chef or Chef de Cuisine, 3 years in banquets at a large 4 or 5 star hotel, 2 years in a culinary leadership role required
Experience in western cuisine is essential (preferably North American)
Strong Garde Manger, supervisory and financial management skills and able to provide effective training
Excellent communication (verbal and written – excellent English), team, creative, time management, multi- tasking skills and interpersonal skills
Effective organization, prioritization, management and problem solving skills
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team in a diverse cultural environment
Ability to focus attention on guest needs, remaining calm and courteous at all times
Computer literate in Microsoft Window applications an asset

end of Banquet Sous Chef job 600 rooms luxury AAA 4 Diamond BERMUDA Caribbean resort hotel.

Banquet Sous Chef job 600 rooms luxury BERMUDA resort