Sous Chef - Latin American Cuisine

• Support the Chef de Cuisine in the overall day-to-day operation of the kitchen at La Mar.
• Ensure all dishes are prepared and presented consistently in accordance with approved recipes, presentation standards, and the restaurant's culinary concept.
• Maintain a strong understanding of Latin American cuisine, ingredients, cooking techniques, flavours, and traditional culinary practices.
• Ensure the authenticity and integrity of the restaurant's culinary identity while supporting innovation and seasonal menu development.
• Supervise food preparation, mise en place, cooking, plating, and service during assigned shifts.
• Monitor food quality, portion control, presentation, temperature, and consistency throughout service.
• Ensure smooth and efficient kitchen operations during busy periods while maintaining luxury dining standards.
• Assist the Chef de Cuisine with menu development, seasonal changes, special events, and culinary activations.
• Contribute ideas for new dishes, specials, and culinary experiences that enhance the guest offering.
• Lead, motivate, and supervise the culinary team during daily operations.
• Allocate responsibilities effectively according to business levels, colleague capabilities, and operational requirements.
• Ensure colleagues are properly briefed and prepared before each service.
• Coach and develop junior culinary colleagues through on-the-job training and regular feedback.
• Support the Chef de Cuisine in identifying development needs and building culinary capabilities within the team.
• Promote teamwork, professionalism, discipline, and a positive working environment.
• Assist with performance management and provide constructive feedback where required.
• Support the Chef de Cuisine in managing food costs and achieving agreed financial targets.
• Monitor portion sizes, yields, wastage, and product utilisation to minimise unnecessary costs.
• Ensure appropriate stock rotation and storage practices are followed.
• Assist with inventory counts and monitor stock levels to ensure sufficient availability for service.
• Work closely with the Stewarding, Purchasing, and Cost Control teams to maintain effective stock and cost management.
• Identify opportunities to improve efficiency and reduce food waste without compromising quality.
• Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards.
• Maintain high standards of personal hygiene and kitchen cleanliness at all times.
• Ensure food is stored, handled, prepared, and served in accordance with established food safety procedures.
• Monitor temperature controls, allergen management, cross-contamination prevention, and cleaning procedures.
• Report any food safety, equipment, or operational concerns immediately to the appropriate manager.
• Support the implementation of hotel and IHG culinary and hygiene standards.
• Work closely with the Front of House team to ensure smooth communication between the kitchen and restaurant.
• Respond professionally to guest preferences, dietary requirements, allergies, and special requests.
• Ensure special occasions, VIP requirements, and bespoke culinary requests are executed accurately.
• Support the team in resolving food quality or service-related concerns promptly and professionally.
• Maintain a strong awareness of guest expectations within a luxury dining environment.
• Assist with daily production planning and ensure appropriate mise en place is prepared according to forecasted business levels.
• Review daily bookings, covers, special requests, and events to ensure the kitchen is appropriately prepared.
• Assist with ordering and requisitioning ingredients according to operational requirements.
• Ensure recipes, preparation methods, and kitchen procedures are followed consistently.
• Support the Chef de Cuisine with kitchen briefings, meetings, and operational planning.
• Maintain accurate records and documentation as required.
• Previous experience as a Sous Chef, Junior Sous Chef, or Chef de Partie in a high-end Latin American restaurant or luxury hospitality environment.
• Strong technical knowledge of Latin American cuisine, with exposure to Peruvian, Mexican, Chilean, Brazilian, or other regional Latin American culinary traditions considered an advantage.
• Strong understanding of authentic Latin American ingredients, cooking techniques, sauces, marinades, seafood, meats, and traditional preparation methods.
• Previous experience working in a high-volume, quality-driven restaurant environment.
• Proven ability to lead and develop a multicultural culinary team.
• Strong knowledge of food safety, HACCP, hygiene, and sanitation standards.
• Good understanding of food cost, portion control, stock management, and waste reduction.
• Creative mindset with a passion for culinary innovation while respecting authenticity and consistency.
• Ability to remain calm, focused, and professional in a fast-paced kitchen environment.
• Culinary qualification or recognized professional culinary training is preferred.

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