Sous Chef

Job description / Role

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

About the Company

Hyatt was founded by Jay Pritzker in 1957 when he purchased the Hyatt House motel adjacent to the Los Angeles International Airport. Over the following decade, Jay Pritzker and his brother, Donald Pritzker, working together with other Pritzker family business interests, grew the company into a North American management and hotel ownership company, which became a public company in 1962. In 1968, Hyatt International was formed and subsequently became a separate public company. Hyatt Corporation and Hyatt International Corporation were taken private by the Pritzker family business interests in 1979 and 1982, respectively. On December 31, 2004, substantially all of the hospitality assets owned by Pritzker family business interests, including Hyatt Corporation and Hyatt International Corporation, were consolidated under a single entity, now Hyatt Hotels Corporation.