Sous Chef

Duties and Responsibilities:
1. Support daily kitchen operations, including food preparation, cooking, and presentation. Ensure that kitchen staff adhere to safety and sanitation regulations.
2. Contribute to menu planning and development, including creating new dishes and updating existing ones based on seasonal ingredients and guest preferences.
3. Supervise and train kitchen staff, ensuring they follow recipes and cooking techniques. Delegate tasks and provide guidance to ensure efficiency and quality.
4. Monitor food quality and presentation to ensure consistency and adherence to hotel standards. Conduct regular taste tests and inspections.
5. Manage inventory and order supplies as needed. Track and control food costs, minimizing waste and ensuring budget compliance.
6. Address and resolve any guest complaints or concerns related to food quality and service. Provide exceptional dining experiences that meet or exceed guest expectations.
7. Ensure all kitchen operations comply with health, safety, and hygiene regulations. Maintain a clean and organized work environment.

Qualifications, Skills and Experience:

1. Proven experience as a Sous Chef or in a similar role within a high-volume kitchen.
2. Culinary degree or equivalent certification is preferred.
3. Strong knowledge of culinary techniques, food safety, and kitchen management.
4. Excellent leadership, communication, and organizational skills.
5. Ability to work in a fast-paced environment and handle high-pressure situations.
6. Flexibility to work various shifts, including evenings, weekends, and holidays.