Sous Chef

As a Sous Chef at The Garden Hotel & Resort, you will play a key role in supporting the Executive Chef in overseeing all kitchen operations and ensuring the consistent delivery of high-quality cuisine across all food and beverage outlets. You will assist in managing kitchen staff, maintaining food safety and quality standards, and driving operational efficiency. The ideal candidate is a hands-on culinary professional with strong leadership skills, attention to detail, and the ability to perform in a fast-paced, team-oriented environment.

Key Responsibilities

• Support the daily operations of all kitchen outlets, including the restaurant, café, pool bar, and in-room dining.
• Assist the Executive Chef in supervising kitchen staff and coordinating food production during service.
• Ensure consistent food quality, presentation, and adherence to brand and recipe standards.
• Lead by example in maintaining high standards of cleanliness, organization, and professionalism in the kitchen.
• Assist with staff scheduling, shift coverage, and labor cost management.
• Train, mentor, and support the development of kitchen team members.
• Monitor staff performance and provide real-time feedback to maintain accountability and efficiency.
• Ensure compliance with all health, safety, and sanitation regulations (e.g., HACCP standards).
• Oversee inventory management, including ordering, receiving, and proper storage of food and supplies.
• Minimize waste and control food costs through proper planning and execution.
• Assist in menu development, recipe standardization, and seasonal updates.
• Coordinate with front-of-house teams to ensure smooth service and guest satisfaction.
• Step in to lead kitchen operations in the absence of the Executive Chef.
• Maintain a positive, collaborative, and high-performance kitchen environment at all times.

Must-Have Qualifications

• Language Requirements: Fluent in English (spoken and written). Proficiency in additional languages such as Spanish is a plus.
• Technical Skills: Strong knowledge of kitchen operations, food safety standards, and inventory management systems.

Preferred Qualifications (Not Required)

• Culinary degree or formal culinary training
• Experience in high-volume or upscale dining environments
• Familiarity with kitchen management systems and cost control practices

Physical Demands

• Ability to stand and walk for extended periods (up to 8–10 hours per workday)
• Frequent bending, lifting, and reaching to manage kitchen operations and supplies
• Must be able to lift and carry up to 50 lbs (e.g., boxes, food products, equipment)
• Comfortable working in fast-paced, high-pressure kitchen environments with exposure to heat, noise, and sharp equipment
• Manual dexterity and visual acuity to prepare food, operate kitchen equipment, and maintain quality standards
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions