Sous Chef

Summary

Duties and responsibilities related to the sous chef - all day dining role:

• Assist the chef de cuisine in managing the daily operations of the high-volume all day dining restaurant, covering breakfast, lunch, and dinner services.
• Supervise the preparation, setup, and maintenance of extensive buffets, ensuring food is constantly replenished, fresh, and visually appealing throughout the service.
• Oversee the execution of the à la carte menu, ensuring consistency in taste, portion size, and presentation standards.
• Lead, schedule, and train the kitchen brigade (demi chefs, commis), managing their performance and ensuring a smooth workflow during peak rush hours.
• Strictly monitor food waste and manage production levels to control food costs, particularly regarding buffet leftovers.
• Enforce all HACCP and food safety regulations, conducting daily hygiene checks of the kitchen, buffet lines, and storage areas.
• Manage the ordering and inventory of ingredients, ensuring stock levels are adequate for the high volume of guests without over-ordering.
• Handle guest requests and dietary requirements (e.g., gluten-free, allergens) promptly and professionally during service.

Qualifications

• Minimum 2 years work experience as sous chef or 4 years as chef de partie in a hotel or large restaurant with good standards
• Balance of creativity, precision and leadership with an emphasis on guest interaction
• Excellent knowledge of modern dishes and cooking techniques
• Strong organizational and multitasking skills
• Ability to lead and mentor a young team
• Preferably with experience in luxury international brands
• Qualification in kitchen production or management will be an advantage
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
• Basic computer skills in MS Office and recipe maintenance system is preferred