The Sous Chef is responsible for supporting the Executive Chef in the day-to-day management of all kitchen operations, ensuring the preparation and presentation of exceptional quality cuisine in line with the superior luxury standards of the hotel.
The role oversees kitchen operations in the Executive Chef's absence, supervises culinary staff, ensures food quality, maintains hygiene standards, and supports cost control initiatives.
The ideal candidate must be an experienced culinary professional with strong leadership skills, operational expertise, creativity, and a commitment to delivering world-class dining experiences.
Role Responsibilities
Kitchen Operations Management
Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
Oversee food preparation and service across all kitchen sections to ensure consistency and efficiency.
Take charge of kitchen operations in the absence of the Executive Chef.
Ensure timely preparation and delivery of meals for restaurants, room service, banquets, and special events.
Food Preparation and Quality Assurance
Ensure all food is prepared according to approved recipes, portion sizes, and presentation standards.
Conduct regular quality checks to maintain consistency in taste, appearance, and food quality.
Monitor food preparation to ensure meals are served at the correct temperature and within established timelines.
Ensure all dishes meet the hotel's superior luxury standards before service.
Team Leadership and Staff Development:
Supervise Chef de Parties, Commis Chefs, Stewards, and other kitchen staff.
Allocate daily tasks and monitor staff productivity.
Train, mentor, and develop junior chefs in culinary techniques, food safety, and kitchen procedures.
Promote teamwork, discipline, and continuous improvement within the kitchen.
Menu Planning and Culinary Innovation:
Support the Executive Chef in menu development and seasonal menu planning.
Contribute creative ideas for new dishes, promotions, and specialty menus.
Assist in recipe standardization and menu costing.
Ensure menu items are prepared consistently across all service outlets.
Inventory and Cost Control:
Monitor food inventory levels and ensure adequate stock availability.
Assist in ordering food supplies and verifying deliveries.
Ensure proper storage, stock rotation, and handling of food products using FIFO and FEFO principles.
Minimize food waste and support food cost control initiatives.
Health, Safety, and Hygiene:
Ensure strict compliance with HACCP, food safety regulations, and hotel hygiene standards.
Maintain cleanliness and sanitation of all kitchen areas, equipment, and utensils.
Ensure proper food storage, temperature control, and safe handling practices.
Report safety hazards and equipment faults promptly.
Equipment and Kitchen Maintenance:
Monitor the proper use and maintenance of kitchen equipment.
Report faulty equipment and coordinate repairs with the Engineering department.
Ensure workstations remain organized and operational throughout service periods.
Banquet and Special Event Support:
Assist in planning and executing banquet menus, weddings, conferences, and VIP events.
Coordinate food preparation for large-scale catering operations.
Ensure timely execution of event catering while maintaining quality standards.
Administrative Responsibilities:
Assist in preparing kitchen reports, inventory records, and food cost reports.
Maintain accurate production records and kitchen documentation.
Participate in departmental meetings and operational planning sessions.
Perform other duties assigned by the Executive Chef.
Key Performance Indicators (KPIs)
Food quality and presentation scores
Guest satisfaction ratings for food services
Food cost percentage and waste reduction
Kitchen productivity and operational efficiency
Compliance with food safety and hygiene standards
Timeliness of food preparation and service
Staff performance and training completion
Inventory accuracy and stock control
Successful execution of banquets and special events
Audit and quality assurance compliance scores
Experience / Qualification
Bachelor's Degree, HND, Diploma, or professional certification in Culinary Arts, Hospitality Management, or a related discipline.
Professional culinary certifications are an added advantage.
Must have 5 - 8 years experience in professional kitchen operations, with at least 2 - 3 years' experience as a Sous Chef or Senior Chef de Partie in a superior luxury hotel, fine dining restaurant, or upscale hospitality establishment.
Strong knowledge of kitchen management, menu planning, food costing, and international culinary standards.
HACCP or Food Safety Certification is highly desirable.
Competencies / Skills:
Strong culinary and food preparation skills
Excellent leadership and team management abilities
Knowledge of international and local cuisines
Food presentation and plating expertise
Knowledge of HACCP and food safety standards
Inventory management and food cost control
Excellent organizational and time management skills