Sous Chef

Role Overview

This position acts as the Executive Sous Chef's right hand, holding the kitchen together during assigned shifts and making sure every plate that leaves the pass meets the house standard. Day to day, the role blends hands-on cooking with people leadership — directing a brigade through service, checking what arrives at the back door, and stepping in wherever quality, timing, or hygiene is at risk. It matters because consistency in a five-star kitchen is a leadership outcome: when this role performs well, guests experience the same excellence whether it is a quiet Tuesday lunch or a full private dining event.

Key Responsibilities

• Lead kitchen service on assigned shifts, directing station chefs and support staff so dishes leave the pass on time, at the right temperature, and to spec.
• Uphold agreed recipes, cooking techniques, garnishes, and portion sizes, tasting and correcting dishes before they reach the guest.
• Inspect deliveries and stored goods for freshness, correct labelling, and specification compliance, rejecting anything that falls short.
• Enforce HACCP procedures, hygiene routines, and food safety and health regulations across all kitchen areas and equipment.
• Contribute to menu planning, dish costing, stock rotation, and food cost control, tracking usage and adjusting orders accordingly.
• Reduce waste through careful prep planning, correct storage, and disciplined handling of ingredients and leftovers.
• Build daily production schedules, run pre-service briefings, and coach junior chefs on technique, standards, and career development.
• Partner with Food & Beverage management and other departments on service flow, and support the delivery of banquets, special functions, and private dining experiences.

Requirements & Qualifications

• Substantial professional kitchen experience, including time in a supervisory, senior station, or second-in-command role within a five-star hotel, resort, or comparable fine-dining operation.
• Formal culinary training or a recognised culinary qualification, supplemented by current food safety and HACCP certification or equivalent working knowledge.
• Demonstrated command of food allergens and special dietary requirements, with the ability to adapt dishes without compromising quality.
• Working knowledge of recipe costing, stock control, and food budget monitoring.
• Strong communication, organisation, and problem-solving skills, with the composure to keep a kitchen calm and moving during peak service.
• A professional, disciplined, and creative approach, with genuine passion for delivering exceptional culinary experiences.
• Availability to work the flexible schedule a hospitality kitchen demands, including evenings, weekends, and public holidays.