SOUS CHEF (No. 2 IN THE KITCHEN)

Responsibilities

• Support
the Head Chef and run the kitchen in their absence

• Supervise
daily food production: breakfast, à la carte, banquets/events

• Manage,
train and schedule kitchen staff (cooks, commis, kitchen assistants)

• Ensure
consistent food quality, portion control and presentation standards

• Assist
in menu development, costing and seasonal menu changes

• Control
food costs, waste, ordering, stock rotation and inventory

• Work
with suppliers: check deliveries, quality and prices

• Enforce
HACCP, hygiene, allergen management and kitchen safety

• Maintain
cleanliness and maintenance of kitchen equipment

• Work
on the line when required

Requirements

• 3-5
years in professional kitchens, with at least 1-2 years as Junior Sous
Chef/CDP/Sous Chef

• Culinary
education or equivalent experience

• Strong
technical skills across cuisines suited to the hotel’s concept

• Solid
knowledge of HACCP and food safety (valid sanitary book/certificates)

• Leadership
skills and ability to motivate a small team

• Cost
awareness (food cost, inventory)

• Ability
to work under pressure, in split shifts, weekends and holidays

• Basic
English for communication with management and suppliers