Sous Chef - All Day Dining

Job Description

Sous Chef  supports the Executive Sous Chef and assists in the smooth and efficient operation of the culinary department within the All Day Dining Outlet. The Sous Chef plays a vital role in upholding the outlet's culinary standards, ensuring the delivery of exceptional dining experiences to guests. They assist in menu planning, food preparation, and kitchen management, working closely with the kitchen team to maintain high-quality standards, consistency, and efficiency. The Sous Chef contributes to the overall success of the outlet by assisting in the creation of innovative menus, supervising and training kitchen staff, and collaborating with other departments to provide a seamless guest experience.

Qualifications

• Experience :  A minimum of 5 years of progressive culinary experience, including prior managerial roles, preferably in luxury hotels or fine dining establishments. Demonstrated ability to grow within culinary roles and take on increasing leadership responsibilities.
• Culinary Expertise : Strong knowledge of diverse culinary techniques, cuisines, and plating styles. Proven skills in menu planning, recipe development, and maintaining the highest standards of food quality and presentation.
• Leadership & Team Management :  Excellent leadership, coaching, and communication skills. Capable of leading and motivating a culinary team, delegating effectively, and fostering a positive and productive kitchen environment.
• Menu & Cost Management :  Experience collaborating on menu development with a focus on creativity, seasonality, and guest satisfaction. Sound knowledge of cost control practices, portioning, and inventory management.
• Food Safety & Hygiene :  Thorough understanding of food safety regulations and best practices. Certification in HACCP or equivalent is highly desirable. Commitment to upholding the highest standards of cleanliness and sanitation.
• Adaptability & Resilience :  Able to thrive in a fast-paced, high-pressure environment. Strong multitasking and organizational skills with the ability to meet deadlines and adapt to dynamic service demands.
• Industry Awareness :  Passionate about staying current with culinary trends, ingredients, and innovations. Engagement in continuous professional development through industry events, training, or workshops is encouraged.