Executive Sous Chef - Six Senses Rome

ph3Executive Sous Chef /h3pAs Executive Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. /ppSustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives. /ph3Duties And Responsibilities /h3ulliAs Executive Sous Chef, I will support the Executive Chef and the Chef de Cuisine and assume full responsibility for the efficient operation of the Kitchen department, including the Culinary, Stewarding teams in the following: /liliBe focus on the rejuvenation of the culinary experience. /liliGuide kitchen hosts on standard portion control and appealing presentation of all dishes. I will constantly monitor the final product prior to serving to guests, plus I will make appropriate suggestions and recommendations to hotel management for improvements within the food operation. /liliEnsure daily attendance registers are maintained and that hosts report for duty punctually, wearing the correct attire and deliver friendly, courteous, consistent and efficient service at all times. Regular on-the-job training will be conducted plus ensure kitchen hosts attend other designated training courses. I will appoint the best candidate for vacancies and recruit internally where possible. /liliSupport the Executive Chef and Chef de Cuisine on the management and development of all hosts /liliPrepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. /liliAssume 100% responsibility for quality of products served. /liliCheck incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. /liliKnows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. /liliFollows proper plate presentation and garnish set up for all dishes. /liliAssist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability. /liliRecords guest complaints, requests and solutions and reports them to the Executive Chef and Chef de Cuisine. /liliComplete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety. /liliEnsures all equipment and working area are kept clean and in good working condition. /liliUpkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded. /liliStrictly adhere to LQA standards and guest comments. /li /ulh3Qualifications Salary Range /h3pTo execute the position of Executive Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following: /pulliHigh school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degreefrom a recognized hospitality school is preferred. /liliKnowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept. /liliTechnical skills include advanced MS Office platform. /liliWell-developed capability for strategic decision-making and a track record of proven results in the areas of customer satisfaction, operational excellence, host satisfaction, revenue and profit /liliAlcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. /liliFluent in Italian and good in English. I understand that additional languages are preferred. /liliEligible to work in Italy. /liliAnnual gross salary range: € 30.000 - € 35.000 /li /ulpThe above is intended to provide an overview of the role and responsibilities for a Chef de Cuisine at Six Senses Rome It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position. /ppSix Senses Rome is an equal opportunity employer. This policy applies to all terms and conditions of employment. /p /p #J-18808-Ljbffr