Sous Chef
RESPONSIBILITIES:
- Maintain quality and consistency in food taste, texture and presentation
- Assist the Executive Chef in overseeing daily operations, organizing and coordinating kitchen staff activities
- Maintain a strong focus on guest satisfaction
- Assist in designing and updating menus, while suggesting enhancements to current offerings
- Monitor inventory levels, ensure proper storage of food items and maintain accurate records
- Ensure adherence to food safety standards, train staff on proper sanitation practices and maintain compliance with occupational health standards
- Provide mentorship and training on culinary techniques, while fostering a positive and collaborative kitchen environment.
QUALIFICATIONS:
- A minimum of a diploma in Culinary Arts, Hospitality Management or a related field
- A minimum of 3 years working experience in a similar position, in a 4 or 5-star hotel or upscale restaurant
- Ability to manage budgets and costs effectively
- Extensive understanding of 4 to 5-star operations and a good understanding of global culinary trends
- Exceptional interpersonal and organizational skills
- Teamwork-oriented and outstanding leadership skills
How to Apply
Interested candidates are invited to submit their resume and a cover letter detailing their experience and passion for the culinary profession to erecruit@sarovahotels.com by 30th May 2025. Please indicate the names of 3 referees, their current telephone numbers and email addresses.
Executive Chef
RESPONSIBILITIES
- Offer a strategic vision and implement progressive ideas to create culinary concepts that adopt to market trends and align with the Sarova’s brand standards and company goals
- Lead, inspire, mentor and train the team to achieve excellence, while fostering a positive and collaborative kitchen environment
- Oversee food cost management, menu engineering, labor optimization and kitchen operations in a dynamic, high-volume environment
- Deliver unforgettable dining experiences that exceed guest needs, elevate the brand’s reputation and drive guest loyalty
- Ensure every touch point in the Kitchen is handled with impeccable detail, while maintaining the highest levels of hygiene, safety and quality
- Collaborate with the management team to design and execute special events and promotions
QUALIFICATIONS:
- A minimum of a diploma in Culinary Arts, Hospitality Management or a related field.
- A minimum of 5 years’ experience as an Executive Chef in a 4 to 5-star hotel/resort, or an upscale restaurant.
- Proven culinary experience with a versatile mastery of culinary discipline across a range of cuisines
- A clear understanding of high-end service expectations and global culinary trends
- Strong financial management skills with proven ability to manage budgets and costs effectively
- Exceptional interpersonal and organizational skills.
- Ability to thrive in a fast-paced environment and effectively manage pressure
How to Apply
Interested candidates are invited to submit their resume and a cover letter detailing their experience and passion for the culinary profession to erecruit@sarovahotels.com by 30th May 2025. Please indicate the names of 3 referees, their current telephone numbers and email addresses.