Sous Chef

Roles and responsibilities

• Leadership & Management: Assist the Director of Culinary in overseeing daily kitchen operations, including food preparation, cooking, and presentation, ensuring consistent quality and efficiency.
• Menu Development: Collaborate with the culinary team to design and implement new menus and daily specials that align with the hotel’s standards and guest expectations.
• Food Safety & Hygiene: Ensure all kitchen operations comply with health and safety standards, maintaining the highest level of cleanliness and hygiene.
• Training & Development: Train, mentor, and guide junior kitchen staff, ensuring they are skilled in the preparation and presentation of food and maintaining the department’s standards.
• Quality Control: Oversee food preparation and presentation to ensure consistency and quality, maintaining the hotel’s reputation for culinary excellence.
• Inventory & Ordering: Assist in managing kitchen inventory, ordering supplies, and ensuring cost-control measures are followed to minimize waste.
• Collaboration: Work closely with other departments, including Food & Beverage, to ensure smooth operation and high levels of guest satisfaction.
  

What we need from you:

• Experience: Minimum of 3-5 years of experience as a Sous Chef or in a similar senior culinary role, preferably in a luxury hotel or fine dining restaurant.
• Culinary Expertise: Strong knowledge of international and regional cuisines, with an ability to create innovative and appealing dishes.
• Leadership Skills: Ability to manage and motivate a diverse team of chefs and kitchen staff to ensure the smooth operation of the kitchen.
• Passion for Food: A deep passion for cooking, creativity, and providing exceptional dining experiences for guests.
• Organizational Skills: Strong organizational skills with attention to detail and the ability to multitask in a fast-paced kitchen environment.
• Food Safety Knowledge: Thorough understanding of food safety and sanitation standards.
• Language: Proficiency in English; additional languages are an advantage.

Desired candidate profile

1. Kitchen Management and Supervision

• Supervising Kitchen Staff: Overseeing and guiding kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring that they are following proper procedures, recipes, and safety standards.
• Training and Mentorship: Providing on-the-job training for junior chefs and kitchen staff. The Sous Chef helps develop the skills of kitchen employees and provides guidance on culinary techniques and kitchen operations.
• Staff Scheduling: Managing work schedules to ensure the kitchen has enough staff during peak hours, ensuring that there is no shortage of staff and that work is evenly distributed.

2. Food Preparation and Cooking

• Cooking and Preparing Dishes: Depending on the size of the kitchen, the Sous Chef may still participate in hands-on cooking and food preparation. They might cook dishes, particularly more complex ones, and assist in food plating.
• Quality Control: Ensuring that all dishes leaving the kitchen are of the highest quality, including maintaining proper portion sizes, presentation, and flavor consistency.
• Recipe Development and Menu Planning: Collaborating with the Executive Chef to develop new menu items and seasonal specials. The Sous Chef may also be responsible for ensuring that recipes are followed and that kitchen standards are maintained.

3. Maintaining Food Safety and Hygiene Standards

• Health and Safety Compliance: Ensuring that the kitchen follows health and safety regulations, including food safety guidelines, cleanliness, and sanitation standards. This includes ensuring that all staff follows hygiene practices, such as handwashing and wearing appropriate protective gear.
• Storage and Handling: Overseeing the proper storage and handling of ingredients to prevent contamination or spoilage. This includes ensuring that food items are stored at the correct temperature and that FIFO (First In, First Out) inventory practices are followed.

4. Inventory and Stock Management

• Ordering and Stock Control: Assisting the Executive Chef with ordering ingredients, monitoring inventory levels, and ensuring the kitchen is stocked with the necessary items. The Sous Chef helps control stock usage to minimize waste and reduce costs.
• Inventory Checks: Regularly inspecting inventory to ensure the quality and freshness of ingredients, ensuring nothing goes to waste or is overstocked.
• Waste Management: Managing food waste by ensuring that ingredients are used efficiently and creatively, minimizing unnecessary waste.