Job Summary

The Sous Chef supports the Executive Chef in managing daily kitchen operations, ensuring high standards of food quality, hygiene, presentation, and consistency. The role involves supervising kitchen staff, coordinating food preparation, controlling costs, and maintaining smooth kitchen operations.

Key Responsibilities:

1. Assist the Executive Chef in managing day-to-day kitchen operations.

2. Supervise and guide chefs, commis, and kitchen assistants.

3. Ensure all dishes are prepared according to established recipes and quality standards.

4. Monitor food preparation, portion control, presentation, and consistency.

5. Maintain high standards of food hygiene, cleanliness, and kitchen safety.

6. Assist with menu planning, recipe development, and new dish creation.

7. Monitor food stock, ordering, storage, and inventory levels.

8. Control food costs and minimize wastage.

9. Ensure proper storage and handling of food products.

10. Coordinate with service staff to ensure timely food delivery.

11. Train and develop junior kitchen team members.

12. Ensure kitchen equipment is properly used, maintained, and cleaned.

    Note: 

    Duty Hour: 9 hours (must be flexible for evening shift)

    Working Days: 6 days a week

    The position is based at a 4-star property. Relevant experience in a similar-standard hotel or hospitality environment is preferred.