Restaurant Sous Chef Full Time

Job Purpose:

As Sous Chef, you will play a critical leadership role in overseeing kitchen operations. Reporting directly to the Executive Sous Chef, you will manage food preparation and production processes, supervise culinary staff, and ensure the highest standards of hygiene, food quality, and service delivery are maintained. You will contribute to efficient service for à la carte, buffet, and large group events while helping drive team performance and culinary excellence.

Key Responsibilities:

• Daily Operations:
  Supervise and actively participate in food preparation across hot and cold sections
• Conduct routine checks on the quality and quantity of food prior to service or buffet setup
• Oversee production outlets and proactively reduce wastage and spoilage
• Ensure all kitchen equipment, refrigerators, and freezers are cleaned and maintained as per operational standards
• Report any defective equipment to the Engineering Department and follow up on repairs
• Review and complete HACCP monitoring forms to maintain food safety standards
• Prepare market lists and internal delivery transaction requests (IDTR)
• Coordinate with the Restaurant Manager for updates on setup, menu, presentation, and out-of-stock items
• Support fast, efficient service flow during busy hours (à la carte and buffet service)
• Inspect and rotate daily food purchases to maintain quality and reduce loss

Staff Supervision & Training:

• Supervise daily activities of kitchen staff and ensure adherence to operational standards
• Identify team training needs and provide on-the-job training to enhance skills
• Maintain a supportive and motivating team environment
• Promote team morale, collaboration, and a positive work culture
• Knowledge, Skills & Attributes:
• Strong culinary skills in hot and cold kitchen operations
• Proven experience with international cuisines, including Middle Eastern, Asian, and Western
• Ability to manage buffet setups, à la carte service, and large group functions
• Up-to-date with current culinary trends and techniques
• HACCP or Advanced Food Hygiene Certification (mandatory)
• Sound decision-making ability in a high-pressure environment
• Proficient in English (spoken and written)
• Basic computer literacy (MS Word and Excel)

Qualifications & Experience:

• Hotel School Graduate or Diploma in Culinary Arts or equivalent
• Minimum 1–2 years of relevant experience in a reputed 4-star or 5-star hotel
• Strong team player with a hands-on leadership style

What We Offer:

• A dynamic and supportive kitchen environment
• Opportunities for career growth and development
• Exposure to diverse cuisines and modern culinary techniques