ph3bExecutive Sous Chef /b /h3 pAs Executive Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. /p pSustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives. /p h3bDuties and Responsibilities /b /h3 ul liAs Executive Sous Chef, I will support the Executive Chef and the Chef de Cuisine andassume full responsibility for theefficientoperation of the Kitchen department, including the Culinary, Stewarding teams in the following: /li liBe focus on the rejuvenation of the culinary experience. /li liGuide kitchen hosts on standard portion control and appealing presentation of all dishes. I will constantly monitor the final product prior to serving to guests, plus I will make appropriate suggestions and recommendations to hotel management for improvements within the food operation. /li liEnsure daily attendance registers are maintained and that hosts report for duty punctually, wearing the correct attire and deliver friendly, courteous, consistent and efficient service at all times. Regular on-the-job training will be conducted plus ensure kitchen hosts attend other designated training courses. I will appoint the best candidate for vacancies and recruit internally where possible.



/li liSupport the Executive Chef and Chef de Cuisine on the management and development of all hosts /li liPrepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. /li liAssume 100% responsibility for quality of products served. /li liCheck incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. /li liKnows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. /li liFollows proper plate presentation and garnish set up for all dishes. /li liAssist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability. /li liRecords guest complaints, requests and solutions and reports them to the Executive Chef and Chef de Cuisine. /li liComplete understanding of and adhere to the Six Senses' policy relating to fire, hygiene and safety. /li liEnsures all equipment and working area are kept clean and in good working condition. /li liUpkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded. /li liStrictly adhere to LQA standards and guest comments.



/li /ul h3bQualifications Salary Range /b /h3 pTo execute the position of Executive Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following: /p ul liHigh school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred. /li liKnowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept. /li liTechnical skills include advanced MS Office platform. /li liWell-developed capability for strategic decision-making and a track record of proven results in the areas of customer satisfaction, operational excellence, host satisfaction, revenue and profit /li liAlcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. /li liFluent in Italian and good in English. I understand that additional languages are preferred. /li liEligible to work in Italy. /li liAnnual gross salary range: € ****** - € ****** /li /ul pThe above is intended to provide an overview of the role and responsibilities for a Chef de Cuisine at Six Senses Rome It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position. /p pSix Senses Rome is an equal opportunity employer. This policy applies to all terms and conditions of employment. /p /p #J-*****-Ljbffr

📌 Executive Sous Chef - Six Senses Rome (Lazio)
🏢 Intercontinental Hotels Group
📍 Lazio