Sous Chef

Overall Objectives

• Develop and write standard recipes.
• Develop new dishes and products.
• Maintain outstanding culinary technical skills.
• Establish and maintain effective employee working relationships.
• Review profitability and popularity of dishes on the menu and make changes where applicable.
• Achieve and maintain all HACCP guidelines.

Key Responsibilities

• Provide leadership in the organization of special events and food promotions.
• Maintain a comprehensive understanding of ingredients, equipment, suppliers, markets, and industry trends to recommend strategic adjustments to kitchen operations.
• Uphold the highest standards of kitchen cleanliness and personal hygiene.
• Ensure the systematic cleaning of the kitchen environment and all culinary equipment.
• Optimize staff productivity and assist in forecasting future staffing requirements in liaison with the Director of Culinary.
• Contribute to training needs analyses and support the design and execution of targeted training programs for kitchen staff.
• Provide constructive input for staff probation periods and formal performance appraisals.
• Manage staff leave requests in consultation with the Culinary Director, accounting for hotel occupancy levels.
• Assist in the preparation and ongoing management of the departmental budget.
• Demonstrate a deep awareness of Occupational Health & Safety (OH&S) policies, ensuring all kitchen activities and direct reports strictly follow safety guidelines.
• Ensure all staff adhere to all duty of care requirements and occupational health and safety legislation and procedures.
• Maintain familiarity with property safety protocols, including first aid, fire, and emergency procedures.
• Proactively initiate corrective actions for hazardous situations and immediately notify supervisors of potential workplace dangers.

Requirements

• Minimum of 5 years of progressive culinary experience in a professional kitchen.
• Proven experience in a Sous Chef role within a high-volume, quality-driven Italian restaurant.
• Extensive knowledge in a variety of cuisines, ingredients, and cooking techniques.
• Culinary diploma or equivalent certification from a recognized culinary institution is preferred.
• BA/BSc/HND qualification.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and time management abilities.
• Ability to work well under pressure in a fast-paced environment.
• Proficiency in inventory management and cost control.
• Knowledge of food safety and sanitation regulations.
• Passion and commitment to culinary excellence.

Benefits

• Medical Cover
• Pension

How to Apply

Interested and qualified candidates should apply online by visiting the official Kempinski careers portal at kempinski.pinpointhq.com or via the application link: Apply Here.