Sous Chef

Roles and Responsibilities

• Assist Head Chef in managing kitchen operations, ensuring high-quality food preparation and presentation.
  
• Oversee daily menu planning, inventory management, and staff supervision to maintain efficient service delivery.
  
• Develop new recipes and menus that meet hotel standards while staying within budget constraints.
  
• Ensure compliance with health, safety, and hygiene regulations by implementing effective cleaning schedules and monitoring practices.
  
• Collaborate with other departments (e.g., front office) to ensure seamless guest experiences.
  

Desired Candidate Profile

• 4-7 years of experience as a Sous Chef or similar role in a hotel or restaurant setting.
  
• B.Sc degree in Hospitality and Hotel Management or related field; diploma holders may also apply.
  
• Strong knowledge of continental cuisine cooking techniques, ingredients, and presentation methods.
  
• Excellent communication skills for effective teamwork and customer interaction.