Sous Chef - Gaston

The Sous Chef supports the Chef de Cuisine in overseeing the daily culinary operations of Gaston restaurant. This role ensures the highest standards of French cuisine, consistency, and presentation in line with 5-star luxury hotel expectations. The Sous Chef supervises the kitchen brigade, manages food quality and hygiene, controls costs, and inspires creativity while maintaining classical French culinary excellence.

Key Responsibilities:

Assist the Chef de Cuisine in planning, developing, and executing authentic French menus, seasonal specials, and wine-pairing dishes.

Supervise and train kitchen staff to ensure consistent preparation, cooking techniques, and presentation standards.

Ensure compliance with food safety, and hygiene standards across all kitchen operations.

Monitor kitchen inventory, control food costs, and ensure efficient usage of ingredients while minimizing wastage.

Lead by example in upholding 5-star service culture and maintaining the highest culinary artistry.

Oversee daily kitchen operations, ensuring smooth service during peak periods.

Collaborate with the restaurant manager and service team to ensure seamless guest dining experiences.

Support the Chef de Cuisine in staff scheduling, performance reviews, and disciplinary actions when required.

Maintain strong supplier relationships, ensuring the best quality French and local produce.