- Sous Chef,
Our client in the Caribbean requires an experienced Banquet Sous Chef for a large, busy luxury resort operation. He/she would be assisting the Exec Sous Chefs who are responsible for Banquets and events servicing the large resort. There will be approx. 60 team members, this includes stewarding, very busy operation, mid to high volume but high end, and it's all about quality and the best product possible run at the highest food quality level. The Chef will be reporting to the Executive Sous Chef and works 6 days a week with a 7am start time.Â The Banquet Sous chef will coodinate with all the Exec Sous Chefs who areÂ responsible for all aspects of the resort restaurants and event spaces including food cost, manning targets, health/hygiene, sanitation, menu development, training, team building, moral building,Â maintaining all company standards and respecting company SOP's. Salary: US $45,000 net (tax free) per yearÂ commensurate with experience, Gratuity isÂ approx. $8000 per yearÂ depending on occupancy.Â Medical cover approx. $200 per month. Accommodation allowance will be given depending on family status and needs (utility bills, water and electricity paid by you). Company will supply and pay for work permit (you pay for support materials such as blood test, certification of documents etc. in place of residence). Relocation/flights - taken care by company plus travel related expensesÂ Please send resume to firstname.lastname@example.org if you qulaify for this role along with recent photo in chef's attire and food pics and sample menus . Note : Only candidates who qualify will be contacted.. Thanks for your application!