Sous Chef

The Sous Chef plays a crucial role in supporting the Executive Chef in overseeing the kitchen operations efficiently. Your primary responsibilities include ensuring the production of high-quality cuisine, maintaining hygiene standards, and facilitating staff training and development. You will supervise kitchen activities to guarantee smooth services during all meal periods, while also ensuring that food is consistently prepared and presented according to the hotel's quality standards. Collaborating with the Executive Chef, you will contribute to menu design, development, and execution, ensuring mise-en-place readiness, taste consistency, and proper presentation across all stations. Leading the kitchen staff, you will manage daily operations, station assignments, workflow, and production schedules. Training, mentoring, and evaluating culinary team members are essential aspects of your role. You will cultivate a positive and respectful work environment to uphold high performance and morale. Maintaining kitchen cleanliness, food safety, and sanitation standards in accordance with HACCP and hotel regulations will be a top priority. Regular inspections of kitchen and storage areas will also be conducted to ensure compliance. You will assist in food supply management, including ordering, receiving, and inventory control. Supporting food cost control initiatives and waste reduction through portion management and ingredient optimization are key responsibilities. Effective coordination with service teams to ensure timely food delivery and clear communication with the Executive Chef and kitchen staff regarding daily operations and special requirements are vital for successful kitchen operations. Key skills for this role include a deep understanding of culinary operations, particularly in Continental cuisine, exceptional leadership and team management capabilities, strong organizational and multitasking skills, keen attention to detail and consistency, knowledge of food safety regulations, and proficiency in time management and working under pressure. The ideal candidate will hold a Degree or Diploma in Hotel Management or Culinary Arts, possess a minimum of 5-7 years of relevant culinary experience in luxury hotels or fine dining establishments, with at least 1 year in a sous chef role. HACCP certification is preferred for this position.,