Sous Chef

Our Sous Chef will act as section leader of the kitchen and must display exceptional cooking skills and creativity. Along with preparing and presenting high-quality dishes, duties include managing kitchen staff, overseeing inventory, and maintaining kitchen safety standards. Successful candidates will have strong multitasking skills and enjoy working in a fast-paced kitchen environment.

Objectives of this role

• Act as the culinary face of the hotel while ensuring the highest standards of food quality and presentation
• Supervise daily tasks for all kitchen operations
• Respond to guest requests and dietary needs
• Train and mentor kitchen staff in food preparation and presentation
• Promote a positive and collaborative kitchen environment
• Offer five-star dining experiences to all guests

Responsibilities

• Prepare and present dishes that meet the hotel's quality standards
• Manage inventory and ensure all ingredients are fresh and available
• Develop new menu items and specials based on seasonal ingredients
• Ensure compliance with food safety and sanitation regulations
• Communicate with other hotel staff members to ensure smooth operations
• Track and update general kitchen inventory

Skills and qualifications

• Strong verbal and written communication skills
• Exceptional culinary skills and creativity
• Problem-solving mindset
• Outstanding professionalism
• Ability to multitask and excel in a fast-paced kitchen environment
• Ability to work well with others

Preferred qualifications

• Culinary school diploma or equivalent experience
• Previous experience in a hotel or restaurant kitchen
• Knowledge of food safety regulations and best practices
• Flexible weekend, nighttime, and long-hour availability
• Proficiency in a second language or multiple languages