Sous Chef

Role Objective

• To manage day-to-day kitchen operations while maintaining high standards of food quality, consistency, and service delivery. The Sous Chef will contribute to operational efficiency, uphold health and safety standards, and support menu development, all while promoting a positive and high-performing team environment.

Core Duties and Responsibilities

• Provide daily leadership, supervision, and guidance to kitchen staff to ensure smooth operations. 
• Communicate regularly on operational progress, challenges, and achievements within the kitchen. 
• Support the execution and coordination of all kitchen activities and functions. 
• Collaborate with Food & Beverage and other departments to develop creative promotions and offerings. 
• Review and enhance food preparation methods, presentation standards, and menu offerings to improve guest satisfaction. 
• Actively participate in kitchen operations to meet targets related to sales, service delivery, quality, and efficiency. 
• Promote a professional, disciplined, and team-oriented work culture built on trust and mutual respect. 
• Contribute ideas and insights during departmental meetings and briefings. 
• Conduct regular inspections of restaurant, banquet, and in-room dining setups to ensure quality standards are met. 
• Perform routine checks of kitchen areas to maintain cleanliness and hygiene standards, coordinating with stewarding as needed. 
• Maintain open communication with the Food & Beverage team and relay guest feedback for continuous improvement. 
• Support the development and expansion of menu offerings. 
• Participate in talent identification and recruitment to strengthen the kitchen team. 
• Communicate departmental targets clearly and ensure team alignment on expectations. 
• Ensure adherence to all company policies, health regulations, and safety standards. 
• Contribute to budgeting, cost control, and financial performance management. 
• Assist in managing inventory, labor costs, and overall operational expenses. 
• Support staff performance management, including appraisals, goal setting, and feedback. 
• Lead and facilitate on-the-job training and development initiatives. 
• Participate in financial planning, forecasting, and performance analysis. 
• Ensure accurate recipe costing and regular review of product yields. 
• Organize departmental meetings, document minutes, and track action points to completion. 
• Oversee staff scheduling, leave planning, and attendance to optimize workforce efficiency. 
• Perform any other duties as assigned.

Job Specifications and Qualifications

• Diploma or Higher Diploma in Culinary Arts, Food Production, or a related field. 
• At least 3 years of management experience in a similar role with a proven track record. 
• Experience in a high-volume business hotel environment is an added advantage. 
• Proficiency in hotel management systems and Microsoft Office Suite.  
• Knowledge of HACCP standards. 

    Key Competencies

• Strong awareness of current culinary trends and a passion for continuous learning. 
• Demonstrated leadership and team management skills in a fast-paced environment. 
• Good report writing skills for documentation such as menus, purchase orders, and checklists. 
• Excellent communication and interpersonal skills. 
• Strong service orientation and customer focus. 
• Attentive to detail with effective listening skills.