Sous Chef – Kitchen Operations

About the role

We are looking for a passionate Sous Chef to lead the day‑to‑day operations of our main kitchen. The successful candidate will ensure that every dish meets our high standards of quality, presentation and safety while supporting a dynamic culinary team.

Key responsibilities

• Supervise the preparation and presentation of all food items in line with hotel SOPs and standardized menus.
• Monitor production standards to maintain the highest level of quality.
• Control food costs and ensure adherence to budgetary targets.
• Contribute to concept development and menu planning for special events and functions.
• Implement and uphold HACCP and municipal hygiene standards at all times.
• Deliver consistent on‑the‑job training for culinary staff and promote health and safety practices.

Required profile

• Professional kitchen apprenticeship or formal chef training.
• Minimum three years of experience in reputable establishments.
• Excellent culinary skills with proven ability in food preparation, presentation and preservation.
• Fluent English communication skills.

Required skills

• HACCP compliance
• Food cost control
• Menu development and concept creation
• Advanced culinary techniques
• Food preparation, presentation and preservation