Role Overview
The Sous Chef will support the Executive Chef in managing kitchen operations, ensuring high food quality, operational efficiency, cost control, hygiene standards, and excellent guest satisfaction. This role involves providing day-to-day direction to the kitchen team and ensuring all culinary standards of the 4-star hotel are met or exceeded.
Key Responsibilities
- Leadership: Provide day-to-day direction and guidance to the kitchen team members as directed by the Executive Chef. Foster a collaborative, professional, and disciplined work environment while building mutual trust and respect.
- Operational Management: Meet daily with the Executive Chef to communicate operational challenges and successes. Conduct daily walk-throughs of kitchen areas to ensure proper cleanliness and follow up with the Chief Steward.
- Quality Control: Monitor and review operating criteria to improve food preparation, presentations, and menu selections. Inspect dining areas (Restaurant, In-Room Dining, Banquet, and Meeting Rooms) to ensure standards are maintained.
- Financial Accountability: Take a key leadership role in budgeting and controls. Assist in preparing departmental budgets, inventory management, labor cost control, and overall expense management. Ensure recipes and yields are accurately costed.
- Innovation and Strategy: Partner with Food & Beverage Managers to create innovative promotional ideas and expand the current food offering. Participate in financial forecasting and departmental goal setting.
- Communication: Actively lead and participate in departmental meetings and briefings. Relay guest feedback to the culinary team to improve service delivery.
- Staff Development: Assist in recruiting talent, conducting performance appraisals, and providing hands-on job training sessions to staff. Manage weekly and annual leave rotas for kitchen personnel.
- Compliance: Ensure adherence to hotel policies, health compliance, safety, and sanitary practices (HACCP).
Job Specifications and Qualifications
- Education: Diploma or Higher Diploma in Culinary Arts, Food Production, or a relevant field.
- Experience: Minimum 3 years of relevant management experience in a similar operation with a proven track record. Experience in a busy business hotel is an added advantage.
- Technical Skills: Conversant with Hotel systems platforms and Microsoft Office Suite. Professional knowledge in HACCP is required.
Key Competencies
- Up to date on culinary trends and passionate about skill development.
- Proven leadership and managerial skills in a fast-paced kitchen environment.
- Strong report writing skills (purchase orders, menus, checklists, routine procedures).
- Great communication and active listening skills with keen attention to detail.
- Service-oriented mindset.
How to Apply
Interested and qualified candidates should forward their CV to: careers@emergeegressconsulting.com using the position title as the subject of the email.
