Sous Chef

Role overview

Responsibilities

• Assist the Executive Chef with daily kitchen operations and food production.
• Supervise and mentor kitchen team members to ensure proper techniques, standards, and teamwork.
• Maintain consistent food quality, presentation, and portion control across all outlets.
• Support menu planning, recipe development, and cost control initiatives.
• Maintain hygiene, sanitation, and food safety standards in compliance with local regulations.
• Manage stock levels, order supplies, and minimize food waste.
• Lead kitchen operations when the Executive Chef is absent.

Requirements

• Diploma or professional certification in Culinary Arts or a related field.
• Proven experience as a Sous Chef or Senior Chef de Partie, preferably in a hotel or high-volume kitchen.
• Strong leadership, team management, communication, and culinary operations knowledge.
• Solid understanding of food safety, hygiene standards, and HACCP principles.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of additional languages is advantageous.

What the employer offers

• The employer describes a competitive salary, full uniform, room discounts, and training opportunities.
• The employer promotes an inclusive workplace, professional growth, and employee wellbeing support.