Sous Chef

Job summary

The Sous Chef plays a crucial role in supporting the Executive Chef with all kitchen operations, ensuring high-quality food and exceptional service. This position involves assisting in menu planning, managing stock levels, and supervising kitchen staff to maintain efficient service. The ideal candidate will have a strong background in team leadership and operational efficiency while adhering to hygiene and safety standards.

Qualifications

• Minimum of 2 years of experience as a Sous Chef or in a similar role.
• Experience with a luxury hotel brand is advantageous.

Responsibilities

• Collaborate with the Executive Chef and Chef de Cuisine to oversee the restaurant opening in Summer 2025.
• Support senior kitchen leadership in food production and service quality.
• Supervise kitchen staff, including Chef de Parties.
• Manage stock levels and coordinate with the Purchasing Department.
• Engage in proactive menu planning and recipe development.
• Ensure effective communication between kitchen staff and other hotel departments.
• Manage staff schedules and foster a positive team environment.
• Implement training and development programs for kitchen staff.
• Control food waste and optimize kitchen profitability.
• Maintain high standards of hygiene, safety, and equipment functionality.
• Adapt to the demands of a 24-hour operation.

Skills

• Strong communication and leadership skills.
• Ability to drive operational efficiency and staff development.

Education

• Relevant culinary qualifications preferred.

Tools

• Familiarity with kitchen management software and standard kitchen equipment.