Sous Chef
Core
Supporting the Head Chef, supervising and mentoring the kitchen team, and ensuring the delivery of consistently high-quality dishes and dining experiences.
Role type
Sous Chef
Builds
High-quality dishes and dining experiences for resort guests
Domain
Hospitality / Commercial Cookery
Deliverable
physical/clinical work
Required skills
Leadership, menu creation, cost analysis, inventory management, recipe curation, health and safety compliance, staff recruitment and training
Preferred skills
Ability to work under pressure, flexibility for rotating shifts
Technologies
N/A
Responsibilities
Direct and support kitchen team members to ensure excellence and consistency in all dishes; Oversee the performance of kitchen staff, maintaining high standards and uniformity in the products delivered; Assist in the creation of menus and perform cost analysis to maintain profitability; Manage inventory levels and oversee back-of-house food and labour expenses; Implement procedures to uphold high standards of presentation, sanitation, service, and product quality; Ensure compliance with all health and safety regulations and food standards; Manage the recruitment, induction, training, and rostering of kitchen team members; Curate and refine recipes to meet diverse culinary preferences, dietary restrictions, and allergies.
Seniority
Mid-level, hands-on IC