Sous Chef
Core
Ensure consistency in food preparation for a la carte items, manage kitchen staff, and maintain safety and sanitation standards.
Role type
Sous Chef
Builds
Food items for a la carte service
Domain
Hospitality / Culinary
Required skills
Food preparation, kitchen staff supervision, budget management, food safety compliance, menu knowledge, equipment maintenance, inventory rotation, leadership, quality control
Preferred skills
Modern fusion cuisine expertise, ability to work under pressure, fast-paced environment adaptability
Technologies
None stated
Responsibilities
Ensure consistency in food preparation according to hotel recipes, train new and transferred colleagues, liaise with Head Chef and Restaurant Manager regarding guest feedback, maintain cleanliness and equipment, manage payroll costs within budget, assume supervisory duties during Head Chef absence
Seniority
Mid-level, hands-on IC