Senior Sous Chef Budapest

Senior Sous Chef
Budapest
Budapest, Pest megye

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