Sous Chef

The Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring exceptional food quality, presentation, and service standards in line with luxury hospitality expectations.

Job Title: Sous Chef - Royalton CHIC Antigua

Job Summary

The Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring exceptional food quality, presentation, and service standards in line with luxury hospitality expectations. This role plays a key part in maintaining consistency, efficiency, and a high-performing culinary team.

Key Responsibilities

• Assist the Executive Chef in daily kitchen operations across all outlets (buffet, à la carte, specialty restaurants).
• Supervise, train, and mentor kitchen staff to maintain high performance and professionalism.
• Ensure all dishes are prepared and presented according to established recipes and brand standards.
• Monitor food quality, portion control, and consistency at all times.
• Oversee food preparation during service to ensure timely delivery.
• Maintain strict adherence to food safety, sanitation, and hygiene standards (HACCP).
• Manage inventory, stock rotation, and ordering to minimize waste and control costs.
• Assist in menu planning, recipe development, and seasonal offerings.
• Ensure proper kitchen equipment use and report maintenance needs promptly.
• Step in to lead the kitchen in the absence of the Executive Chef.

Qualifications & Experience

• Diploma or certification in Culinary Arts or a related field.
• Minimum of 3–5 years’ experience in a similar role within a hotel or resort environment.
• Experience in all-inclusive or luxury resort operations is an asset.
• Strong knowledge of international cuisines and modern culinary techniques.

Skills & Competencies

• Strong leadership and team management skills.
• Excellent organizational and time-management abilities.
• Ability to work in a fast-paced, high-pressure environment.
• Attention to detail and commitment to quality.
• Effective communication and interpersonal skills.
• Creativity and passion for culinary excellence.

Key Performance Indicators (KPIs)

• Food quality and guest satisfaction scores.
• Kitchen efficiency and service times.
• Food cost percentage and waste reduction.
• Compliance with health and safety standards.
• Staff performance and retention within the kitchen team.

Working Conditions

• Fast-paced kitchen environment within a luxury resort.
• Long hours, including evenings, weekends, and public holidays.
• Physically demanding role requiring standing for extended periods.

Reporting To

• Executive Chef