Sous Chef (À la carte Restaurant)
Core
Provides functional direction to kitchen operations, supervises staff, and ensures high-quality food production and presentation for guests.
Role type
Sous Chef (À la carte Restaurant)
Builds
Food items for hotel guests
Domain
Luxury hospitality / Hotel industry
Deliverable
physical/clinical work
Required skills
Staff supervision, roster management, quality control, food safety compliance, market list management, taste testing, MEP checks, hands-on kitchen assistance
Preferred skills
Experience in top luxury resorts, additional culinary training/certificates
Technologies
None stated
Responsibilities
Supervise kitchen staff and facilities, establish staff rosters, control production quality and guest satisfaction, organize food preparation and presentation, conduct staff training, check MEP before and during service, perform daily inspections of kitchen areas and equipment
Seniority
Mid-level, hands-on IC