The Sous Chef plays a key leadership role in supporting the Executive Chef in the overall management of the kitchen. The position is responsible for ensuring smooth day-to-day kitchen operations while maintaining the highest standards of food quality, hygiene, consistency, and guest satisfaction.
Key Responsibilities:
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Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
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Ensure all food is prepared and presented according to hotel recipes, quality standards, and brand guidelines.
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Supervise, guide, and motivate the culinary team to ensure efficient and timely service.
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Monitor food quality, taste, presentation, and portion control to maintain consistency.
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Ensure compliance with HACCP, FSSAI, food safety, hygiene, and sanitation standards.
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Assist in menu planning, recipe standardization, and the development of new dishes and seasonal offerings.
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Monitor inventory, control food costs, minimize wastage, and ensure proper stock rotation (FIFO/FEFO).
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Coordinate with other hotel departments to ensure seamless service and an exceptional guest experience.
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Train, coach, and develop kitchen associates while promoting teamwork and continuous learning.
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Maintain cleanliness, organization, and safety across all kitchen areas.
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Ensure compliance with hotel policies, standard operating procedures (SOPs), and brand standards.
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Handle guest feedback professionally and support continuous improvement initiatives to enhance the overall dining experience.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
