Overview:

The Sous Chef supports the Head Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, consistent presentation, and adherence to hygiene and safety standards. This role requires strong culinary expertise, leadership skills, and the ability to perform effectively in a fast-paced, high-volume kitchen environment.

Key Responsibilities:

• Supervise daily kitchen activities and support the Head Chef in ensuring smooth operations.
• Oversee food preparation, cooking, and presentation to maintain high culinary standards.
• Train, guide, and motivate kitchen staff to ensure proper technique and efficiency.
• Assist in menu planning, recipe development, and creation of innovative dishes.
• Monitor portion control, stock levels, and food wastage to ensure cost efficiency.
• Enforce proper hygiene, sanitation, and food-safety standards (HACCP or equivalent).
• Inspect kitchen equipment to ensure proper working condition and report maintenance needs.
• Coordinate with other departments (F&B, service staff) to ensure timely food service.
• Supervise and delegate work during peak service hours.
• Maintain a clean, organized, and professional kitchen environment at all times.

Qualifications:

• Diploma or degree in Culinary Arts or equivalent professional kitchen experience.
• 3–5 years experience in a 4- or 5-star hotel kitchen.
• 1–2 years experience in a supervisory or senior cook role.
• Strong knowledge of cooking techniques, ingredients, and commercial kitchen equipment.
• Proven ability to train, supervise, and motivate kitchen teams.
• Strong understanding of hygiene, sanitation, and HACCP standards.
• Excellent time-management skills and ability to work effectively under pressure.
• Creativity for menu innovation and high-level food presentation.
• Strong interpersonal and teamwork skills.
• Physically capable of standing for long periods and performing manual kitchen tasks.