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Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment.

• Assist the Executive Chef in planning and directing food preparation and culinary activities.

• Supervise and coordinate the kitchen team during food preparation and service.

• Ensure dishes are prepared and presented to hotel standards.

• Monitor kitchen operations to maintain food quality, freshness, and consistency.

• Train, mentor, and develop junior kitchen staff.

• Ensure compliance with food safety, hygiene, and sanitation regulations.

• Manage kitchen inventory and food cost control.

• Participate in menu development and costings.

• Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence.

• Ensure a clean, organized, and efficient kitchen workspace.

• Address and resolve any kitchen or food-related issues promptly.

• Stay updated with culinary trends and new techniques.

Education: At least a high school or vocational diploma.

Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).

Foreign Language: At least intermediate level English.

Courses and Training: Prior attendance in courses and seminars in the related field.

Computer Literacy: Basic computer applications.

Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

• Meets and exceeds each guest’s highest expectations for delivery, presentation and taste.

• Professionally develops sous chef team and line employees.

• Oversees everyday operations of the kitchen and communicates the EC’s message daily.

• Directly responsible for the efficiency of the kitchen utility staff on all shifts.

• Works to motivate staff in their best efforts and keeps staff morale high.

• Works with EC on controlling food and labor costs.

• Ensures a sense of urgency and ownership amongst all staff for all service periods.

• Evaluates menus constantly to keep them fresh, up-to-date, and exciting.

• Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept.

• Constantly looks to improve things, solve problems; never steps back or becomes complacent.

• Respects staff supervised, peers, management, and ownership.

• Oversees and enforces processes for kitchen organization, cleanliness, and maintenance.

• Exhibits a positive, friendly attitude with staff and guests.

• Reads guest surveys, adjusts accordingly as issues arise.

• Assist Events Dept. with winning business, providing service, driving revenue.

• Meets with vendors to purchase new items, explores best pricing.

• Other duties as assigned by your supervisor or manager.