Sous Chef

The Sous Chef supports the Executive Chef in managing all culinary operations at a full-service hotel with three distinct food & beverage outlets. This role is responsible for maintaining the highest standards of food quality, consistency, safety, and team leadership across all venues, including restaurant operations, banquet/catering, and any specialty outlets.

Key Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations for all three outlets.

• Lead, train, and motivate the culinary team to execute consistent, high-quality food.

• Ensure proper food preparation, presentation, and portion control according to hotel standards.

• Enforce all health, safety, and sanitation standards (HACCP, food safety, and local regulations).

• Support menu development, recipe standardization, and seasonal menu updates.

• Manage inventory, ordering, and minimize waste to control food cost and labor expenses.

• Schedule and coordinate kitchen staff across outlets based on business volume.

• Step in for the Executive Chef during absences and provide leadership across all operations.

• Maintain a clean, organized, and professional kitchen environment.

• Collaborate with F&B leadership to support banquet, catering, and special event execution.

Qualifications

• Minimum of 3–5 years of culinary leadership experience, preferably in a multi-outlet hotel or resort environment.

• Strong knowledge of various cooking techniques, cuisines, and modern culinary trends.

• Proven ability to lead and develop a diverse kitchen team.

• Experience with food cost control, inventory management, and labor optimization.

• Solid understanding of kitchen safety, sanitation standards, and food handling best practices.

• Ability to work flexible hours, including nights, weekends, and holidays.

• Culinary degree or relevant certification preferred.

Skills & Competencies

• Strong leadership and communication skills

• Ability to work in a fast-paced, multi-outlet environment

• High attention to detail and commitment to consistent quality

• Problem-solving and organizational skills

• Passion for hospitality and guest experience