Sous Chef

Ensures the consistent delivery of high-quality food and beverage offerings within the assigned area or shift, in line with established corporate standards, to maximize guest satisfaction, operational efficiency, and profitability while fostering a collaborative and positive work environment.

1. Maintains strict adherence to organizational standards in food quality, hygiene, preparation, and presentation across all kitchen operations.

2. Assists the Executive Chef / Director of F&B in menu planning, development, and cost control for the assigned section.

3. Ensures all kitchen equipment and machinery are well-maintained and in proper working condition at all times.

4. Recommends and supports effective workforce planning, including task assignments, scheduling, and leave management within the department.

5. Monitors and minimizes food wastage without compromising quality and standards.

6. Identifies opportunities to enhance systems and procedures to improve efficiency and service delivery.

7. Coordinates closely with outlet managers and the Director of F&B on operational purchasing requirements.

8. Ensures prompt, courteous, and accurate service to consistently deliver a high level of guest satisfaction.

9. Maintains accurate records and documentation in compliance with operational and audit requirements.

10. Oversees the professional setup and upkeep of buffets and food displays in accordance with brand standards.

11. Upholds cleanliness and hygiene standards across all kitchens, storage areas, equipment, and facilities.

12. Ensures the availability and quality of raw materials to support seamless kitchen operations.

13. Promotes clear and effective communication within the department through logbooks, briefings, and other internal channels as directed by the Executive Chef.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field

• Proven experience as a Sous Chef or in a senior kitchen supervisory role within a hotel, resort, or high-volume restaurant

• Strong knowledge of culinary techniques, food safety standards (HACCP), and kitchen operations

• Demonstrated ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment

• Experience in menu planning, costing, and inventory management with a focus on minimizing food wastage

• Excellent organizational and time management skills with the ability to multitask and prioritize effectively

• Strong understanding of quality control, food presentation, and consistency in line with brand standards