Sous Chef

SUMMARY:
The Sous Chef assists the Head Chef in managing the hotel's kitchen operations, ensuring exceptional food quality, presentation and consistency in accordance with five-star hospitality standards. The successful candidate will provide strong leadership to the kitchen brigade, oversee daily food production, maintain hygiene and food-safety standards, and assist with menu development, stock control and cost management.
The Senior Sous Chef must be a hands-on culinary professional with excellent organisational skills, a passion for fine dining and the ability to lead the kitchen team in a busy luxury hotel environment.
Key duties and responsibilities

1. Kitchen operations and food production

• Assist the Head Chef with the daily management and smooth operation of all kitchen sections.
• Supervise food preparation and service for breakfast, lunch, dinner, banqueting, conferences and special events.
• Ensure that all dishes meet five-star standards for taste, quality, consistency and presentation.
• Monitor food preparation, cooking methods, portion sizes and plating.
• Ensure that meals are prepared and served within the required timeframes.
• Conduct regular quality checks before dishes are served.
• Step in to manage the kitchen in the Executive Chef's absence.
• Ensure that kitchen equipment is used correctly and maintained in good working order.

1. Menu planning and development

• Assist with creating and updating seasonal menus in collaboration with the Head  Chef.
• Develop creative dishes that meet the hotel's culinary standards and guest expectations.
• Assist with menu costing, recipe development and portion control.
• Ensure recipes and presentation standards are consistently followed.
• Accommodate guests' dietary requirements, allergies and special requests.
• Contribute ideas for buffet menus, fine dining, themed evenings, weddings and banqueting functions.
• Monitor guest feedback and recommend improvements to menus and food quality.

1. Staff supervision and training

• Supervise, guide and motivate Sous Chefs, Chef de Parties, Commis Chefs, kitchen assistants and other kitchen staff.
• Allocate daily duties and ensure that each kitchen section operates efficiently.
• Assist with staff scheduling, shift planning and kitchen rosters.
• Train junior chefs in cooking techniques, presentation, hygiene and professional kitchen practices.
• Monitor staff performance, productivity and adherence to standard operating procedures.
• Maintain discipline, teamwork and professional conduct.
• Identify skills gaps and assist with ongoing staff development.
• Promote clear communication and cooperation between kitchen sections and the front-of-house team.

1. Stock control and cost management

• Assist the Executive Chef with food-cost management and departmental budgeting.
• Monitor stock levels and prepare requisitions according to menu requirements and occupancy.
• Assist with weekly or monthly stocktakes and investigate discrepancies.
• Ensure deliveries are checked for quality, quantity and freshness.
• Implement correct stock rotation, labelling and storage procedures.
• Monitor portion control and minimise food wastage.
• Ensure that ingredients are used efficiently without compromising quality.
• Maintain accurate stock records and report shortages or unusual variances.

1. Hygiene, food safety and health and safety

• Ensure compliance with food-safety regulations and hotel hygiene policies.
• Maintain high standards of cleanliness throughout kitchen areas, storerooms and refrigeration facilities.
• Monitor food temperatures, storage conditions and cleaning schedules.
• Ensure safe food-handling practices and prevention of cross-contamination.
• Ensure staff follow personal hygiene, uniform and grooming standards.
• Identify and report potential hazards, equipment faults and maintenance requirements.
• Assist with internal inspections and food-safety audits.

1. Banqueting and special events

• Assist with the planning and execution of weddings, conferences, banquets and private functions.
• Coordinate food production according to function sheets and confirmed guest numbers.
• Ensure sufficient staffing, preparation and stock availability for each event.
• Maintain consistent food quality and presentation during high-volume service.
• Liaise with the events and front-of-house teams to ensure smooth service delivery.

1. Administration and communication

• Conduct pre-service briefings and communicate daily priorities to the kitchen team.
• Maintain accurate kitchen records, recipes, preparation lists and handover notes.
• Communicate guest requirements and dietary requests to the relevant kitchen sections.
• Report operational challenges and food-cost concerns to the Executive Chef.
• Assist in implementing and maintaining kitchen standard operating procedures.
• Work closely with the Food and Beverage Manager and other hotel departments.

POSITION INFO:
Qualifications and experience

• A recognised qualification in Culinary Arts, Professional Cookery or Commercial Cookery.
• Minimum of 3–5 years' experience in a professional kitchen, with at least 2 years in a Sous Chef or similar senior position.
• Previous experience in a four- or five-star hotel, luxury lodge, resort or fine-dining establishment.
• Strong knowledge of modern culinary techniques, international cuisine and food presentation.
• Proven experience supervising and training kitchen staff.
• Good understanding of food costing, portion control, stocktaking and inventory management.
• Knowledge of HACCP principles, food safety and kitchen hygiene.
• Experience in banqueting, conferences and high-volume food production.
• Computer literacy and the ability to maintain kitchen administration records.
• Good command of written and spoken English.
• A valid driver's licence and reliable transport would be advantageous, depending on the hotel's location.