Sous Chef

Job Description

As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Executive Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

Qualifications

. Bachelor's degree in Hotel Management or Culinary Arts, or a related field.
. Minimum 3 years of experience in culinary management or similar leadership role.
. Strong background in international cuisine (French, Italian, and fusion cooking preferred).
. Proven experience in training and supervising large kitchen teams.
. Excellent knowledge of food operations, hygiene, and safety standards.
. Strong leadership, creativity, and teamwork skills.
. Attention to detail and a commitment to excellence.
. Strong communication and organizational abilities.
. Flexible and able to perform under pressure.
. Excellent guest service mindset and professionalism.