Sous Chef
Core
Support the Head Chef, supervise and mentor the kitchen team, and ensure the delivery of consistently high-quality dishes and dining experiences.
Role type
Sous Chef
Builds
Food and dining experiences for hotel guests
Domain
Hospitality / Hotel F&B
Required skills
Leadership, menu creation, cost analysis, inventory management, health and safety compliance, recruitment and training, recipe development
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.