As Sous Chef, you will oversee the day-to-day culinary operations of Lombardi Restaurant, In-Room Dining, and Event Catering. You’ll ensure exceptional food quality, consistent presentation, and seamless service while guiding and developing our talented Kitchen team.Oversee culinary operations across all hotel food outlets, ensuring quality, consistency and efficiency.Support menu development, dish creation and seasonal changes.Maintain high standards of food safety, HACCP compliance and kitchen hygiene.Lead and develop the brigade through coaching, training and performance support.Assist with recruitment, rosters, labour management and performance reviews.Manage food costs, portion control, ordering and stock rotation.Engage with guests, interact confidently over the pass and assist with service recovery where required.Collaborate effectively with Front of House teams to support an outstanding guest experience.Uphold all brand standards, operational procedures and confidentiality expectations.
