Sous Chef

Support the Chef de Cuisine in overseeing all kitchen operations for Barracudas, ensuring efficiency, consistency, and excellence.

Supervise and train culinary staff to maintain high performance standards and develop talent within the team.

Plan and execute menu items aligned with resort standards and guest expectations.

Ensure that hygiene, sanitation, and food safety standards are met and maintained in compliance with HACCP and local regulations.

Monitor food quality, presentation, and portion control to guarantee consistency across service periods.

Manage kitchen inventory, control costs, and minimize wastage through effective planning.

Collaborate with other departments to support smooth service coordination and guest satisfaction.

Stay up-to-date with culinary trends and actively contribute to menu innovation.