Sous Chef

Oversee and coordinate the day-to-day operations of the kitchen.

Supervise all food preparation and presentation to ensure quality, consistency, and timely delivery.

Actively participate in the cooking process, especially during peak periods or special events.

Ensure that food preparation aligns with recipes, presentation standards, and cost control guidelines.

Conduct daily kitchen briefings to review menus, special events, and assignments.

Collaborate with the Executive Chef in the design, testing, and implementation of new dishes and seasonal menus.

Supervise, train, and motivate kitchen staff to ensure professional growth and adherence to standards.

Conduct performance evaluations and provide coaching and corrective actions as needed.

Maintain a disciplined and respectful work environment in alignment with company values and policies.

Plan and manage kitchen staff schedules in accordance with business demands and cost efficiency.

Ensure compliance with HACCP, local health regulations, and hotel food safety protocols.

Conduct regular inspections of food preparation areas, equipment, and refrigerators to ensure cleanliness and functionality.

Guarantee that all food items are properly stored, labeled, and rotated to reduce spoilage and waste.

Promote a safety-first culture, ensuring that kitchen equipment is used correctly and that all safety procedures are followed.

Monitor food cost, portion control, and waste management to achieve budget targets.

Assist the Executive Chef in supplier selection, purchasing, and stock inventory management.

Maintain par levels of stock and ensure proper inventory rotation using the FIFO method (First In, First Out).

Contribute to the preparation of costed recipes and profitability analysis.

Work closely with the service team to ensure guest satisfaction and resolve any culinary-related complaints promptly.

Collaborate with Banquet and Events teams for planning and execution of functions, events, and themed nights.

Attend food tastings with guests, clients, or event organizers when required.

Must be able to stand for long periods and lift heavy objects (up to 25 kg).

Work in a hot, fast-paced kitchen environment.

Diploma or degree in Culinary Arts, Hotel Management, or related field.

Food Safety & Hygiene Certification (Level 2 or above); HACCP certification is an advantage.

Minimum 5 7 years of experience in a professional kitchen, including at least 2 years in a Sous Chef or senior supervisory role.

Experience in international cuisine, banqueting, la carte, and buffet service is highly desirable.

Previous experience in a hotel or upscale restaurant environment is a strong advantage.

Strong leadership and organizational abilities.

Excellent communication and interpersonal skills.

High attention to detail and commitment to culinary excellence.

Creative and innovative approach to food and presentation.

Ability to work under pressure in a fast-paced environment.

Strong knowledge of kitchen equipment, tools, and modern cooking techniques.