Sous Chef

Position Objective:

The Sous Chef is responsible for assisting the Executive Chef in the efficient operation of the kitchen, ensuring the production of high-quality cuisine, maintaining hygiene standards, and supporting staff training and development.

Key Responsibilities:

Operational Responsibilities:

• Supervise and coordinate all kitchen activities to ensure smooth and efficient service across all meal periods and outlets.
• Ensure that all food is consistently prepared and presented according to the hotel’s quality standards.
• Assist in the design, development, and execution of menus and specials in coordination with the Executive Chef.
• Ensure mise-en-place is correctly prepared for all stations and ensure consistency in taste, portion, and presentation.

People Management:

• Lead and guide kitchen staff in daily operations, including station management, workflow, and production schedules.
• Train, mentor, and evaluate culinary team members to maintain high performance and morale.
• Foster a positive and respectful working environment within the culinary team.

Food Safety & Hygiene:

• Maintain high standards of kitchen cleanliness, food safety, and sanitation in compliance with HACCP and hotel standards.
• Conduct regular inspections of kitchen and storage areas.

Inventory & Cost Control:

• Assist with ordering, receiving, and inventory management of food supplies.
• Support in food cost control and minimizing waste through portion control and efficient utilization of ingredients.

Coordination & Communication:

• Liaise with service teams to ensure timely and accurate food delivery.
• Communicate effectively with the Executive Chef and kitchen team regarding daily operations and special requirements.

Key Skills and Competencies:

• In-depth knowledge of culinary operations and various cuisines specially of Continental section.
• Excellent leadership and team management skills.
• Strong organizational and multitasking abilities.
• High attention to detail and consistency.
• Knowledge of food safety regulations and standards.
• Time management and ability to work under pressure.

Education & Experience Requirements:

• Degree or Diploma in Hotel Management / Culinary Arts.
• Minimum 5–7 years of relevant culinary experience in luxury hotels or fine dining restaurants, with at least 1 year in sous chef capacity.
• HACCP certification (preferred).