Become part of the first Raffles hotel in the Americas. Help launch the brand and re-define luxury hospitality in the heart of Boston's Back Bay. Be an ambassador for the brand and your hotel where you will utilize your passion for hospitality and guest service to ensure an engaged team, consistent guest satisfaction and outstanding operating results.
Job Description
Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Qualifications
- At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
- Must have knowledge of F&B preparation techniques, health department rules and regulations.