Sous Chef
Core
Second-in-command supporting the Executive Chef in all aspects of kitchen operations for a high-end hotel.
Role type
Senior IC Sous Chef
Builds
High-quality hotel dining experiences
Domain
Hospitality / Fine Dining
Required skills
Kitchen operations management, team supervision, menu planning, inventory management, food cost control, food safety compliance, staff training, scheduling, supplier communication
Preferred skills
Culinary trend awareness, high-pressure multitasking, shift flexibility
Technologies
HACCP
Responsibilities
Assist Executive Chef in planning and directing food preparation, supervise kitchen team during service, ensure dishes meet hotel standards, monitor kitchen operations for quality and consistency, train and mentor junior staff, manage inventory and food costs, participate in menu development and costings, handle scheduling and supplier communication, maintain clean and efficient workspace, resolve kitchen issues promptly
Seniority
Senior, hands-on IC