Executive Sous Chef
2 settimane fa
Rosewood Rome is currently casting for an Executive Sous Chef to assist and deputize the Director of Culinary for the efficient running of all kitchens and is directly responsible for the Rooftop Bar, the associate’s restaurant and the Main kitchen operation which includes production for banquets, cafè, in room dining, ensuring the highest standards of food quality, presentation, and service, while managing a team of culinary professionals. We will work closely with other departments contributing to the overall hotel success reflecting Rosewood Hotels and resort "Make The Place" philosophy and commitment to excellence and innovation. Key Responsibilities Develop and implement seasonal culinary standards that align with corporate strategy and the hotel's vision and goals, driving innovation, excellence and consistency. Ensure all dishes have standardized recipes with costing, technical sheets, allergen sheets and calory count where necessary. Recruit, train, mentor, and manage the culinary team, fostering a positive and collaborative work environment open to feedback. Promote and support Rosewood Impacts, the company commitment to sustainable practices and circular hospitality. Work with the team to implement and maintain all HACCP standards. Personally assist operation where necessary. Lead regular kitchen inspections and audits focused on hygiene, health and safety standards and heart of house maintenance. Adhere to the F&B budget, ensuring all accounts are managed at the approved budgeted level. Be aware of and comply with safe working practices as laid down under the Italian Law as applicable to your place of work. This will include your awareness of any specific hazards at your workplace. About You Preferably you’ll have had exposure of experience of being part of a pre-opening team as Executive Sous Chef or Chef de Cuisine/Sous Chef. Demonstrate Rosewoods core values and be able to share and express your passion for your industry. Demonstrate a commitment to diversity, equity, and inclusion through continuous development, modelling inclusive behaviours. You are able to create menus up to 300 guests reflecting the highest restaurant standard. You have an up-to-date knowledge of cooking techniques and recipes. Solving problems in an efficient and respectful manner is an integral part of who you are. Seniority level Mid-Senior level Employment type Full-time Job function Management and Manufacturing Industry Hospitality #J-18808-Ljbffr
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