The Sous Chef assists the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficiency. The role supports menu execution, team supervision, cost control, and full compliance with the hotel's Integrated Management System (IMS) covering Quality, Environment, and Occupational Health & Safety.

Kitchen Operations & Food Production

• Assist the Chef de Cuisine in overseeing daily kitchen operations, food preparation, and service execution
• Ensure all food is prepared, cooked, and presented in accordance with hotel standards, recipes, and portion control
• Supervise mise en place, cooking processes, and plating to maintain consistency and quality

Food Safety, Hygiene & Compliance

• Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP)
• Monitor food storage, labelling, temperature control, and FIFO practices
• Conduct regular inspections of kitchen areas, equipment, and storage facilities
• Identify and correct non-conformities related to food quality and hygiene
• Ensure all kitchen equipment is used safely and maintained in good condition

Desired Candidate Profile

• Diploma or professional qualification in Culinary Arts or equivalent
• Minimum 3 5 years experience in a hotel or high-volume professional kitchen
• Prior supervisory or Sous Chef experience preferred
• HACCP certification required
• Knowledge of ISO 9001, ISO 14001, ISO 45001, or IMS concepts is an advantage