Sous Chef
Core
Lead the kitchen brigade, manage menu development, and oversee food operations for a multi-concept hotel including a bistro, bar, 24-hour room service, and large-scale events.
Role type
Sous Chef
Builds
Restaurant dining experiences, room service, and large-scale event catering
Domain
Hospitality / Hotel F&B
Required skills
Kitchen leadership, menu development, food cost control, HACCP compliance, seasonal ingredient knowledge, roster management, stock control
Preferred skills
Creative energy, modern cooking techniques, team development
Technologies
Kitchen management systems, administrative software
Responsibilities
Lead the kitchen in the Executive Chef's absence, implement stock control procedures, liaise with hotel departments on menu changes, assist with roster preparation, cultivate a positive kitchen environment
Seniority
Senior, hands-on IC