Sous Chef

The Sous Chef assists the Executive Chef in overseeing all kitchen operations, ensuring the smooth running of the kitchen, maintaining the highest standards of food quality and presentation, and managing a team of chefs and kitchen staff. The Sous Chef is responsible for supervising food preparation, ensuring hygiene standards are met, and supporting menu planning and inventory management.

1. Proven experience as a Sous Chef or in a similar culinary role in a high-end, 4-star hotel or restaurant.
2. Culinary degree or equivalent professional training is preferred.
3. In-depth knowledge of food preparation techniques, kitchen operations, and safety regulations.
4. Excellent leadership, communication, and organizational skills.
5. Ability to work under pressure and handle multiple tasks in a fast-paced environment.
6. Strong knowledge of inventory management and cost control.
7. Passion for cooking, creativity, and innovation.
8. A strong understanding of various culinary styles, including international and contemporary cuisines.