Sous Chef

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality food service across all kitchen areas. This full‑time position combines hands‑on cooking with leadership of the culinary team to ensure consistent standards, guest satisfaction, and adherence to budget.

Key responsibilities

• Manage daily kitchen operations, supervise cooks and support staff, and ensure compliance with all Food & Beverage policies.
• Estimate production needs, communicate requirements to the team, and oversee food preparation for regular service and special events.
• Develop and execute new menu items, decorative food displays, and innovative culinary concepts.
• Maintain purchasing, receiving, storage, and sanitation standards, ensuring food safety and proper temperature control.
• Operate and maintain kitchen equipment, report malfunctions, and conduct quality checks on raw and cooked products.
• Lead shifts by personally preparing dishes, coaching staff, and fostering a collaborative work environment.

Required profile

• Degree in Culinary Arts, Hotel & Restaurant Management, or a related field.
• Minimum of 2 years experience in a culinary, food‑and‑beverage, or related professional setting.

Required skills

• Food safety standards
• Culinary preparation techniques
• Menu development
• Kitchen equipment operation