Sous Chef

Description

Key Responsibilities

• Assist the Executive Chef in managing the daily operations of the All Day Dining kitchen.
• Supervise and coordinate the preparation, cooking, and presentation of food to ensure consistency, quality, and timely service.
• Ensure all menu items are prepared according to approved recipes, portion standards, and presentation guidelines.
• Monitor buffet preparation, live cooking stations, and à la carte service to maintain excellent food quality throughout operating hours.
• Lead, train, coach, and motivate kitchen colleagues to maintain high culinary standards and continuous development.
• Plan daily production schedules and allocate kitchen duties to ensure efficient workflow during all meal periods.
• Monitor food quality, freshness, and storage procedures to minimize waste and maintain product integrity.
• Ensure compliance with HACCP, food safety regulations, hygiene standards, and sanitation procedures at all times.
• Monitor inventory levels, food requisitions, and stock rotation using FIFO principles.
• Assist in controlling food cost, waste, labor productivity, and kitchen operating expenses.
• Coordinate closely with the Food & Beverage team to ensure smooth service and prompt response to guest requests.
• Support menu development, seasonal promotions, and special events in collaboration with the Executive Chef.
• Report equipment malfunctions and coordinate with Engineering to ensure timely maintenance. Perform other duties as assigned by the Executive Chef.