Sous Chef

About the role

Assist the F&B Director in managing daily kitchen operations and ensure smooth service. Lead and supervise the kitchen team during daily operations and service.

Key responsibilities

• Ensure all dishes are prepared and presented according to the required quality and standards
• Monitor food preparation, portioning, plating, and consistency
• Maintain high standards of food hygiene, sanitation, and kitchen safety
• Monitor food stock, ingredients, and kitchen supplies, and coordinate with the purchasing team when needed
• Assist with menu preparation, recipe development, and food costing
• Train, guide, and support kitchen team members to improve their skills and performance
• Ensure proper mise en place and kitchen readiness before service
• Help manage food costs and minimize food waste
• Handle kitchen issues during service and find practical solutions quickly
• Support F&B Director in maintaining discipline, teamwork, and a positive working environment

About you

• Minimum 3 years of experience in a Sous Chef or similar supervisory kitchen position
• Experience in hotel, restaurant, villa, or hospitality environments
• Strong knowledge of food preparation, cooking techniques, and kitchen operations
• Good understanding of food hygiene and safety standards
• Able to lead, motivate, and manage a kitchen team effectively
• Good organizational and time-management skills
• Able to work well under pressure, especially during busy service periods
• Creative, detail-oriented, and passionate about food and quality
• Good communication and teamwork skills
• Willing to work flexible hours, including weekends and public holidays