Sous Chef
Core
Lead culinary operations for resort dining, banquets, and pastry services, ensuring high-quality guest experiences and efficient kitchen management.
Role type
Senior Sous Chef (Culinary Operations)
Builds
Restaurant dining experiences, banquet services, and large-scale resort culinary operations
Domain
Hospitality / Resort / Culinary Arts
Required skills
Menu development, food costing, kitchen management, staff training and performance reviews, staff scheduling, budget forecasting, food inventory rotation, safety and sanitation compliance, equipment maintenance, cost control, team leadership
Preferred skills
Pastry arts expertise, chocolate work, sugar artistry, plated desserts, large-scale production, trade qualifications
Technologies
Kitchen management systems, food costing software
Responsibilities
Maintain on-going training and development of employees, ensure appropriate staff scheduling and monitor staffing levels, create and design menus, liaise with food stores for inventory rotation, increase food revenue and decrease kitchen expenses, oversee kitchen operations in absence of Executive Chef, ensure safety and sanitation of the kitchen, maintain departmental standards, ensure effective cooperation between outlets and the kitchen, create memorable dining experiences, maintain a clean and safe working environment
Seniority
Senior, hands-on IC