Sous Chef - All Day Dining

Key Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Ensure consistent food quality, presentation, and service standards.
• Supervise and mentor kitchen team members during shifts.
• Oversee buffet, breakfast, lunch, dinner, and à la carte operations.
• Maintain strict compliance with food safety, hygiene, and HACCP standards.
• Monitor food costs, inventory levels, and minimize wastage.
• Support menu planning, promotions, and new menu development.
• Ensure timely food production while maintaining high culinary standards.

Requirements

• Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline preferred.
• Minimum 3-5 years of culinary experience in a hotel or upscale restaurant environment.
• At least 1-2 years of experience in a Sous Chef, Junior Sous Chef, or similar supervisory role.
• Experience in buffet and all-day dining operations is highly preferred.
• Strong leadership, communication, and team development skills.
• Sound knowledge of food safety, HACCP, and kitchen best practices.
• Ability to work flexible shifts, including weekends and public holidays.