Job Overview:

As a Sous Chef in a 5-star hotel's signature restaurant, you will work closely with the Head Chef to oversee the daily kitchen operations, maintain the quality and consistency of dishes, and ensure that all food is prepared to the highest standard. Your role will involve supervising kitchen staff, managing inventory, developing menus, and maintaining a clean and safe working environment. You will also be responsible for ensuring that all food is prepared in compliance with health and safety regulations and meets the hotel's brand image through exceptional culinary offerings. Overall, your goal will be to assist the Head Chef in providing a memorable dining experience for all guests.

Responsibilities:

- Collaborate with the Head Chef in planning and executing a creative and innovative menu that meets the restaurant's standards and guest expectations.

- Oversee kitchen staff, including training, scheduling, and managing performance to ensure the efficient and effective running of the kitchen.

- Be a leader and motivate to your team

- Manage food inventory, ensure proper storage and rotation of ingredients, and minimize waste while maintaining quality.

- Supervise food preparation, cooking, and plating to ensure consistency, quality, and presentation of dishes.

- Ensure that all food is prepared in compliance with health and safety regulations and standards, and maintain a clean and safe working environment in the kitchen.

- Assist the Head Chef in the development and execution of special events, catering, and private dining experiences.

- Collaborate with the restaurant's management team to ensure seamless service and timely delivery of dishes.

- Keep up-to-date with industry trends and best practices in culinary techniques, ingredients, and food presentation, and make recommendations for improvements to enhance guest satisfaction and overall restaurant performance.

- Maintain a positive and professional attitude, promoting teamwork, cooperation, and open communication in the kitchen.

- Support the Head Chef in implementing and enforcing policies and procedures to ensure compliance with company standards, local laws, and regulations.

Reporting to: 

Head Chef and a part of the management team

Working hours:  

Sous Chef include work dayshift and evening shifts , weekends, and holidays.

• as well as the demands of the job. Might require some flex to cover. In some cases, Sous Chef may be required to work overtime or be on call in case of emergencies or unexpected situations.