Sous Chef - Six Senses Milan (New Hotel Opening)

As 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. Sustainability, 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. Duties and Responsibilities As Sous Chef, I will support the Chef de Cuisine and Executive Chef in assuming responsibility for the efficient operation in the following: Continually focus on the rejuvenation of the culinary experience. Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices. Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms. Instil a cost-focused philosophy through training and education. Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel. Strictly adhere to LQA standards and guest comments. Qualifications To execute the position of 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: High school diploma or equivalent, with a minimum of 5 years of professional kitchen experience, preferably in a luxury hotel or fine-dining environment. Previous experience in a supervisory or leadership kitchen role. Strong knowledge of cooking techniques, food preparation, meat and fish cookery, and excellent knife skills. Good understanding of food safety, hygiene and HACCP regulations. Ability to lead, motivate and develop kitchen colleagues. Knowledge of food cost control, stock management and waste reduction. Passion for culinary innovation, seasonal ingredients and sustainable sourcing. Fluent in English; additional languages, particularly Italian, are preferred. Valid authorisation to work in Italy and any certifications required by local legislation. The above is intended to provide an overview of the role and responsibilities for a Sous Chef at Six Senses Milan. 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. Six Senses Milan is an equal opportunity employer. This policy applies to all terms and conditions of employment.