Sous Chef

Are you a highly skilled and passionate Sous Chef ready to lead a talented culinary team at a prestigious luxury resort? Join us and showcase your creativity in an inspiring, world-class environment!

MAIN ROLE & RESPONSIBILITIES

Assist the Chef de Cuisine & Executive Chef with menu planning, recipe development, and food preparation.
Oversee daily kitchen operations and ensure all dishes meet quality, taste, and presentation standards.
Lead and supervise kitchen staff, acting as the primary leader when the Chef de Cuisine or Executive Chef are absent.
Train, mentor, and guide team members on culinary techniques and kitchen procedures.
Monitor inventory levels, place supply orders, and manage food storage efficiently.
Ensure compliance with all health, hygiene, and food safety regulations.
Maintain a clean, organized, and well-functioning kitchen environment.
Support cost control measures, including minimizing waste and optimizing ingredient use.
Collaborate in creating new dishes and improving existing menu items.
Ensure timely preparation and service during busy meal periods.

ESSENTIAL SKILLS & REQUIREMENTS

Culinary degree or equivalent professional experience.
Proven experience as a Sous Chef or Senior Chef de Partie.
Strong knowledge of culinary techniques, kitchen operations, and food safety standards.
Excellent leadership and communication skills.
Ability to work efficiently in a fast-paced environment.
Strong organizational skills and attention to detail.
Flexibility to work evenings, weekends, and holidays.

Responsibilities

Sous Chef

MAIN ROLE & RESPONSIBILITIES

Assist the Chef de Cuisine & Executive Chef with menu planning, recipe development, and food preparation.
Oversee daily kitchen operations and ensure all dishes meet quality, taste, and presentation standards.
Lead and supervise kitchen staff, acting as the primary leader when the Chef de Cuisine or Executive Chef are absent.
Train, mentor, and guide team members on culinary techniques and kitchen procedures.
Monitor inventory levels, place supply orders, and manage food storage efficiently.
Ensure compliance with all health, hygiene, and food safety regulations.
Maintain a clean, organized, and well-functioning kitchen environment.
Support cost control measures, including minimizing waste and optimizing ingredient use.
Collaborate in creating new dishes and improving existing menu items.
Ensure timely preparation and service during busy meal periods.

ESSENTIAL SKILLS & REQUIREMENTS

Culinary degree or equivalent professional experience.
Proven experience as a Sous Chef or Senior Chef de Partie.
Strong knowledge of culinary techniques, kitchen operations, and food safety standards.
Excellent leadership and communication skills.
Ability to work efficiently in a fast-paced environment.
Strong organizational skills and attention to detail.
Flexibility to work evenings, weekends, and holidays.