Sous Chef
Core
Right hand of the Chef, leading the kitchen brigade and ensuring quality food preparation and presentation for hotel guests.
Role type
Sous Chef
Builds
Culinary experiences for hotel guests
Domain
Hospitality / Fine Dining
Deliverable
product features
Required skills
Culinary techniques, menu planning, recipe development, team leadership, HACCP compliance, vendor management
Preferred skills
Stress resistance, hands-on approach
Technologies
None
Responsibilities
Lead the kitchen team and work rotating shifts, mentor colleagues on culinary standards, manage daily orders from suppliers, contribute to menu and pricing decisions, ensure safety and quality protocols are followed
Seniority
Mid-level, supervisory IC
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