Join our resort team as a Sous-Chef, where your skills in cold kitchen preparation will shine. Leverage your expertise in recipe creation and food safety to lead a dynamic kitchen staff.

This role requires a minimum of 2 years’ experience and centres on preparing specialty dishes, training kitchen staff, and managing food inventory. Your effective communication and leadership will be key in maintaining high-quality food standards across our restaurant and café settings.

Key Responsibilities:
• Oversee kitchen operations and staff performance
• Prepare and present meals for events and special guests
• Recruit, train, and mentor kitchen staff
• Maintain records of food costs and inventory management
• Innovate menus to meet quality expectations

Requirements:
• Relevant Cook Trade and Food Safety certifications
• Minimum of 2 years in a similar culinary position
• Excellent oral and interpersonal skills...