Job Summary:

We are seeking a talented, passionate, and experienced Sous Chef to join our culinary team. The successful candidate will assist the Executive Chef in managing kitchen operations, maintaining high food quality standards, and ensuring an exceptional dining experience for our guests.

Key Responsibilities:

• Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
• Oversee daily food preparation and ensure dishes are prepared and presented according to established recipes and quality standards.
• Supervise, motivate, and coordinate kitchen staff to ensure efficient and productive operations.
• Ensure compliance with food safety, hygiene, sanitation, and health regulations.
• Monitor food quality, portion control, and waste management to maximize profitability.
• Assist in menu planning, recipe development, and seasonal menu updates.
• Participate in the preparation of budgets and cost-control measures.
• Monitor inventory levels and coordinate the ordering, receiving, and storage of food supplies.
• Conduct regular stock counts and assist in controlling food costs.
• Ensure all kitchen equipment is properly maintained and report any repairs or maintenance requirements.
• Train, coach, and evaluate kitchen staff to maintain high performance standards.
• Schedule staff shifts and manage workforce allocation to meet operational requirements.
• Ensure timely preparation and delivery of food during service periods.
• Handle guest feedback related to food quality and take corrective action when necessary.
• Support the implementation of new culinary concepts and promotions.
• Maintain accurate records related to food production, inventory, and kitchen operations.
• Ensure adherence to company policies, procedures, and brand standards.
• Collaborate with other departments to ensure seamless guest service.
• Assist in organizing and executing special events, banquets, and catering functions.
• Monitor kitchen cleanliness and ensure all work areas are maintained to the highest standards.
• Act as the lead chef in the absence of the Executive Chef and assume full responsibility for kitchen operations.

Qualifications:

Education:

Degree/Diploma or Certificate in Culinary Arts, Food Production, or a related field.

Experience:

Minimum of 3 years’ experience in a similar role within a reputable hotel or restaurant.

Skills:

• Strong leadership and team management skills.
• Excellent knowledge of food preparation techniques and kitchen operations.
• Understanding of food safety and hygiene standards.
• Ability to work under pressure and in a fast-paced environment.
• Strong communication and organizational skills
• Must be flexible to work in shifts, including weekends and holidays

• Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
• Oversee daily food preparation and ensure dishes are prepared and presented according to established recipes and quality standards.
• Supervise, motivate, and coordinate kitchen staff to ensure efficient and productive operations.
• Ensure compliance with food safety, hygiene, sanitation, and health regulations.
• Monitor food quality, portion control, and waste management to maximize profitability.
• Assist in menu planning, recipe development, and seasonal menu updates.
• Participate in the preparation of budgets and cost-control measures.
• Monitor inventory levels and coordinate the ordering, receiving, and storage of food supplies.
• Conduct regular stock counts and assist in controlling food costs.
• Ensure all kitchen equipment is properly maintained and report any repairs or maintenance requirements.
• Train, coach, and evaluate kitchen staff to maintain high performance standards.
• Schedule staff shifts and manage workforce allocation to meet operational requirements.
• Ensure timely preparation and delivery of food during service periods.
• Handle guest feedback related to food quality and take corrective action when necessary.
• Support the implementation of new culinary concepts and promotions.
• Maintain accurate records related to food production, inventory, and kitchen operations.
• Ensure adherence to company policies, procedures, and brand standards.
• Collaborate with other departments to ensure seamless guest service.
• Assist in organizing and executing special events, banquets, and catering functions.
• Monitor kitchen cleanliness and ensure all work areas are maintained to the highest standards.
• Act as the lead chef in the absence of the Executive Chef and assume full responsibility for kitchen operations.

• Strong leadership and team management skills.
• Excellent knowledge of food preparation techniques and kitchen operations.
• Understanding of food safety and hygiene standards.
• Ability to work under pressure and in a fast-paced environment.
• Strong communication and organizational skills
• Must be flexible to work in shifts, including weekends and holidays

• Degree/Diploma or Certificate in Culinary Arts, Food Production, or a related field.