Job Summary:
The Sous Chef is responsible for supporting the Chef de Cuisine in managing the kitchen operations, ensuring smooth day-to-day functioning, and delivering exceptional culinary experiences. The role focuses on leading the kitchen team in preparing high-quality dishes, maintaining operational standards, and ensuring compliance with hygiene and safety regulations.

Responsibilities:

• Assist the Chef de Cuisine in managing kitchen operations, ensuring efficiency and consistency in food preparation.
• Supervise and train kitchen staff, fostering teamwork and a high standard of performance.
• Ensure food quality and presentation meet the restaurant's standards and guest expectations.
• Plan and oversee daily kitchen activities, including menu execution and inventory control.
• Manage the kitchen's financial performance by controlling costs, managing inventory, and reducing waste.
• Enforce food safety, hygiene, and cleanliness standards in all areas of the kitchen.
• Collaborate with the banquet team to deliver large-scale, high-quality events.
• Create and develop new recipes and seasonal menu items.
• Ensure compliance with health and safety regulations and maintain HACCP standards.
• Assist in scheduling, budgeting, and menu planning in line with the restaurant’s goals.

Requirements:

• Strong background in high-volume banquet operations or luxury establishments.
• Proven leadership skills in managing kitchen staff and maintaining kitchen standards.
• Excellent culinary skills with knowledge of various international cuisines.
• Experience in menu development and food costing.

Level of Education:
Culinary degree or relevant certification preferred.

Work Hours:
Full-time, with flexibility for shifts during weekends, evenings, and special events.

Experience in Months:
Minimum of 24 months of experience in a similar role within a luxury hotel or restaurant environment.