Sous Chef

Job Summary

We are seeking a skilled and passionate Sous Chef to support our culinary operations and lead kitchen activities with a strong focus on food quality, team development, guest satisfaction, and operational efficiency. The ideal candidate will bring a balance of creativity, leadership, and discipline, ensuring a positive and productive kitchen environment in line with brand standards.

Key Responsibilities:

Operational Leadership & Team Management:

Manages day-to-day kitchen operations, ensuring consistent quality, standards, and a high level of guest satisfaction.

Provides guidance and direction to kitchen staff, sets performance standards, and closely monitors performance.

Utilizes interpersonal and communication skills to lead, influence, and motivate the team.

Demonstrates honesty, integrity, and professionalism while advocating sound financial decision-making.

Leads by example in maintaining a disciplined, productive, and respectful work culture.

Ensures employees are treated fairly and equitably in all matters.

Training, Coaching & Staff Development:

Manages employee progressive discipline procedures for assigned areas of responsibility.

Identifies the developmental needs of team members and provides coaching, mentoring, and support to enhance their skills and knowledge.

Trains kitchen associates on the fundamentals of good cooking practices, hygiene, and plate presentation standards.

Promotes continuous learning and team development to maintain high culinary standards.

Guest Interaction & Quality Control:

Interacts with guests to gather feedback on food quality and service.

Responds promptly and professionally to guest concerns and complaints.

Oversees food quality throughout all preparation stages, from raw product to final presentation.

Recognizes and enforces the use of superior ingredients, flavors, and plating techniques.

Assists in menu planning and the development of new dishes in collaboration with the Executive Chef.

Cost & Inventory Management:

Manages department controllable expenses such as food cost, kitchen supplies, uniforms, and equipment.

Maintains purchasing, receiving, inventory, and food storage standards to ensure cost-efficiency.

Minimizes wastage and ensures portion control and effective stock rotation.

Hygiene, Safety & Compliance:

Ensures compliance with food safety and sanitation standards in all kitchen operations.

Follows and implements proper handling and temperature control of all food products.

Maintains required certifications and ensures kitchen staff are compliant with all safety regulations.

Upholds brand-specific hygiene and safety policies and procedures.

Qualifications & Experience:

2-3 years of experience as a Sous Chef or 3-4 years experience as a CDP in a similar leadership role.

Experience working in 4 to 5 starred properties in a similar capacity

Degree in Culinary Arts, Hotel Management, or a related field.

In-depth knowledge of kitchen operations, food preparation, and food safety regulations.

Proven ability to lead, develop, and inspire kitchen teams.

Strong organizational, time management, and problem-solving skills.

Creativity and attention to detail in food preparation and presentation.

Flexible to work in shifts, including weekends and holidays.