Sous Chef

Role Overview: As a Sous Chef, you will be the second-in-command in the kitchen, supporting the Executive Chef in overseeing kitchen operations. Your responsibilities will include food preparation, team supervision, maintaining quality and hygiene standards, and ensuring the smooth functioning of all culinary activities. Key Responsibilities: - Assist the Executive Chef in planning and managing kitchen operations and food production. - Supervise and coordinate activities of kitchen staff to ensure consistent food quality and timely service. - Prepare and cook high-quality meals in line with the hotels culinary standards and recipes. - Monitor kitchen inventory and assist in ordering supplies and ingredients as needed. - Maintain cleanliness, organization, and hygiene in all kitchen areas as per food safety regulations. - Train, mentor, and guide junior kitchen staff to improve skills and maintain standards. - Ensure proper handling, storage, and labeling of food items to minimize waste and contamination. - Support menu planning and introduce seasonal or special items under the Executive Chefs guidance. - Step in and manage kitchen operations in the Executive Chefs absence. - Coordinate with other departments (e.g., service staff, purchasing) for seamless operations. Qualification Required: - Diploma or degree in Culinary Arts or Hotel Management. - 1-3 years of culinary experience in a hotel or fine dining restaurant, with at least 1 year in a supervisory role. - Strong knowledge of food preparation techniques and kitchen safety standards. - Expertise in multiple cuisines (as per hotel requirement). - Good organizational, leadership, and time management skills. - Ability to work efficiently under pressure and in a fast-paced environment. - Attention to detail and commitment to quality and presentation.,