Sous

Job Summary

The Sous Chef assists the Executive Sous Chef in overseeing the daily operations of the kitchen, ensuring the consistent preparation and presentation of high-quality food while maintaining food safety, hygiene, and cost control standards. The role is responsible for supervising kitchen staff, supporting menu development, managing inventory, and ensuring smooth kitchen operations in a fast-paced hotel or resort environment.

Key Responsibilities

• Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
• Ensure all dishes are prepared and presented according to established recipes and quality standards.
• Supervise, train, coach, and motivate kitchen team members to maintain high performance and productivity.
• Monitor food preparation, portion control, and plating consistency.
• Maintain strict compliance with food safety, sanitation, and hygiene standards (HACCP).
• Assist in menu planning, recipe standardization, and seasonal menu development.
• Monitor food costs, minimize waste, and ensure proper inventory and stock control.
• Coordinate with Purchasing to maintain adequate stock levels and ensure timely procurement of ingredients.
• Prepare staff schedules and manage daily kitchen staffing requirements.
• Ensure all kitchen equipment is properly maintained and report any repairs needed.
• Work closely with the Food & Beverage team to ensure excellent guest satisfaction during daily operations and special events.
• Handle guest feedback related to food quality and implement corrective actions when necessary.
• Perform other duties assigned by the Executive Chef.

Qualifications

• Bachelor's degree, diploma, or vocational certification in Culinary Arts, Hospitality Management, or a related field.
• Minimum of 3–5 years of experience in a supervisory culinary role, preferably in a hotel or resort.
• Strong knowledge of international and local cuisines, food preparation techniques, and kitchen operations.
• Experience in banquet, buffet, à la carte, and specialty dining operations is an advantage.
• Knowledge of food safety regulations, HACCP, and sanitation standards.
• Strong leadership, communication, and team management skills.
• Excellent organizational and time management abilities.
• Ability to work under pressure and in a fast-paced environment.
• Flexible to work shifts, weekends, and holidays.
• Willing to relocate if assigned to an island resort.

Preferred Competencies

• Leadership and people management
• Culinary creativity and innovation
• Food cost and inventory management
• Quality and guest service orientation
• Problem-solving and decision-making
• Attention to detail
• Adaptability and teamwork