Sous Chef

About the role

We are looking for a passionate and experienced chef to join our dynamic hotel kitchen as a Sous Chef. You will play a key role in delivering exceptional dining experiences and supporting the Head Chef in daily operations.

Key responsibilities

• Oversee chef de parties to ensure smooth kitchen operations.
• Step in for the Head Chef during off‑days and alternate shifts.
• Manage stock levels, ensuring quality and availability.
• Maintain strict adherence to hygiene regulations and company standards.
• Report and follow up on maintenance issues promptly.
• Continuously improve management skills through training and seminars.
• Conduct on‑the‑job training to ensure staff perform at their best.
• Ensure every dish meets quality, quantity, presentation, and temperature standards.
• Assist with food preparation and coordination in the kitchen.

Required profile

• Culinary qualification from a recognised institute.
• Minimum of 2 years hotel experience in a similar role.
• Strong a‑la‑carte experience.
• Excellent understanding of costings and menu planning.

Required skills

• Culinary techniques and food preparation.
• Stock management and inventory control.
• Costing and menu planning.
• Knowledge of hygiene regulations and kitchen safety standards.