Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment.

Key Responsibilities:

Assist the Executive Chef in planning and directing food preparation and culinary activities.
Supervise and coordinate the kitchen team during food preparation and service.
Ensure dishes are prepared and presented to hotel standards.
Monitor kitchen operations to maintain food quality, freshness, and consistency.
Train, mentor, and develop junior kitchen staff.
Ensure compliance with food safety, hygiene, and sanitation regulations.
Manage kitchen inventory and food cost control.
Participate in menu development and costings.
Handle kitchen scheduling, stock ordering, and supplier communication in the Chef s absence.
Ensure a clean, organized, and efficient kitchen workspace.
Address and resolve any kitchen or food-related issues promptly.
Stay updated with culinary trends and new techniques.

Education: At least a high school or vocational diploma.

Experience: Extensive practical and managerial experience related to the processes in
the respective department (at least 5 years).

Foreign Language: At least intermediate level English.
Courses and Training: Prior attendance in courses and seminars in the related field.
Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

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Sous Chef