Sous Chef

Role overview

Qualifications and experience

• At least 2 years as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with good standards.
• Experience with luxury international brands is preferred.
• Kitchen Production or Management qualification is an advantage.
• Comprehensive knowledge of kitchen hygiene and occupational health and safety standards is essential.
• Basic MS Office and Recipe Maintenance Systems skills are preferred.

Kitchen operations

• Oversee daily food production, mise en place, and finished dishes, maintaining quality and brand standards.
• Check incoming food against orders and receiving records; purchase fresh local products where possible.
• Coordinate kitchen and outlet preparation and supply availability.
• Conduct yield tests, maintain recipes, control portions and food costs, monitor stock, and requisition supplies.
• Supervise food preparation, cooking methods, portions, and presentation; develop dishes, menus, and recipes.
• Enforce sanitation, hygiene, and food safety; review consumer audits and implement corrective actions.

Guest service and financial duties

• Support guest-facing culinary service and resolve guest and internal customer complaints courteously.
• Manage productivity, staffing deployment, flexible scheduling, utility and payroll costs, and energy efficiency.
• Support new technology and equipment that improve operational efficiency.

People and compliance

• Supervise kitchen employees and ensure compliance with hotel policies, procedures, and applicable laws.
• Monitor attendance, punctuality, appearance, grooming, and hygiene standards.
• Train, coach, mentor, and develop employees; delegate work and coordinate training programmes.
• Support employee performance discussions and professional development.
• Ensure compliance with fire safety, occupational health and safety, hygiene, security, and local regulations.

Administration and other duties

• Support corporate strategy and hotel action plans; prepare and update departmental operations manuals.
• Conduct departmental briefings in the Chef de Cuisine's absence and maintain kitchen records and reports.
• Attend training sessions, briefings, and meetings; comply with hotel rules and maintain professional conduct.
• Undertake other reasonable duties and adapt to changing food and beverage operations as directed.