Sous Chef

The Sous Chef will assist in managing all aspects of food storing, preparation, cooking, and service across our restaurants.

Job Summary

The Sous Chef will assist in managing all aspects of food storing, preparation, cooking, and service across our restaurants. You will play a key role in private dining, special events, and daily service, ensuring consistency, quality, and high standards in every dish. This position also deputizes for the Senior Sous Chef when needed and requires strong supervisory skills, attention to detail, and a customer-centric mindset.

Key Responsibilities

• Oversee the daily operations of assigned kitchen areas to ensure seamless production and service

• Maintain exceptional food quality and presentation to exceed guest expectations

• Support the Senior Sous Chef in inventory control, food safety, and kitchen hygiene

• Monitor stock purchasing, receipt, and storage in compliance with cost control standards

• Supervise and mentor kitchen staff, promoting a culture of accountability and teamwork

• Enforce cleanliness and food safety standards according to health regulations policies

• Resolve guest complaints or concerns related to food service promptly and professionally

• Ensure security of all food, chemicals, and equipment in accordance with hotels protocols

• In the absence of senior culinary leadership, manage kitchen schedules, staffing, and operational flow

• Support training and development initiatives for kitchen staff

• Collaborate with the Food & Beverage and Events teams to ensure successful execution of all culinary functions

• Provide feedback on staff performance and address disciplinary issues in collaboration with Human Resources

• Uphold high staff morale and foster a motivating, team-driven environment

Qualifications & Experience

• Culinary Certificate or Diploma in Food & Beverage Management

• Minimum 5 years of supervisory experience in a professional kitchen

• Valid Food Handler’s Certificate

• Strong knowledge of food cost control, budgeting, and forecasting

• Experience managing kitchen staff and schedules efficiently

• Excellent oral and written communication skills

• High standards of organization, leadership, and time management

• Computer literate (for kitchen reporting, menu planning, inventory systems, etc.)

• Customer service-oriented with a passion for culinary excellence

• Positive attitude and a proactive, hands-on leadership style

Candidates who meet the above requirements should submit their applications with resumes no later than August 25, 2025 to:

The Human Resources Director