Sous Chef

Bachelor of Hotel Management(Hotel Management)

Nationality: Any Nationality

Vacancy: 1 Vacancy

Job Description

What you’ll do

• Support the Executive Chef in leading a large, dynamic kitchen team
• Nurture and develop the talent of the kitchen team, creating an environment that brings out the best in them and where they can be themselves
• Make sure things are running without hitch, orders and deliveries are coming and going as needed, our service is smooth, and our food hygiene standards are sky-high
• Work with our Executive Chef on ideas and techniques that make our kitchen a creative, ever-changing environment where we’re always looking to make the best food out there
• Think outside the box and drive standards, always striving to find efficient solutions whilst maintaining the quality and integrity of the menu
• Both guest and team experience will be at the heart of all you do. You’ll lead your team by example, keeping them involved and motivated; helping them feel empowered and supported
• Assist in menu planning and development, ensuring dishes are innovative, seasonal, and align with the restaurant’s concept
• Oversee food preparation, plating, and presentation to maintain consistency and uphold the highest culinary standards
• Manage inventory, stock rotation, and food cost control to optimise kitchen efficiency and profitability
• Ensure compliance with all health and safety regulations, including food safety standards and allergen management
• Step in for the Executive Chef when necessary, taking full responsibility for kitchen operations and staff management

Qualifications

Essential Qualifications and Experience:

• Minimum of 2 years' experience in a Senior Chef de Partie or Sous Chef role within a high-volume, quality-focused culinary environment
• Demonstrated proficiency in managing large kitchen teams and fostering professional development
• Extensive knowledge of food safety standards, allergen management, and health and safety regulations
• Proven track record in menu development, with a focus on innovative, seasonal cuisine
• Strong financial acumen, particularly in inventory management and food cost control
• Excellent organisational and time management skills

Professional Attributes:

• Exceptional leadership abilities, with a commitment to mentoring and developing kitchen staff
• Unwavering dedication to maintaining brand standards and culinary excellence
• Ability to thrive in a fast-paced, dynamic environment while ensuring consistent quality
• Strong problem-solving skills and adaptability to changing situations
• Commitment to delivering exceptional guest experiences through culinary expertise
• Willingness to embrace new concepts and contribute to the continuous improvement of kitchen operations

The ideal candidate will possess a genuine passion for the hospitality industry and demonstrate a steadfast commitment to upholding the highest standards of culinary excellence. They will be expected to contribute significantly to the restaurant's success through their culinary expertise, leadership skills, and dedication to guest satisfaction.

Company Industry: Hotels, Hospitality

Department / Functional Area: Chefs, F&B, Front Desk

Keywords: Sous Chef