Sous Chef

As a key member of our kitchen leadership, you will work closely with the Executive Chef / Executive Sous Chef to create exceptional dining experiences for our guests.

• Assist the Executive Chef / Executive Sous in managing daily kitchen operations, ensuring high standards of food quality and presentation
• Develop and execute innovative menus that showcase both local and international cuisines
• Lead and mentor kitchen staff, fostering a collaborative and goal-oriented work environment
• Oversee food preparation, plating, and quality control across all meal periods
• Implement and maintain food safety standards and health regulations
• Manage inventory, food costs, and kitchen budgets to optimize profitability
• Participate in menu planning, recipe development, and seasonal menu changes
• Stay current with culinary trends and techniques to continually enhance our offerings
• Collaborate with front-of-house staff to ensure seamless service and customer satisfaction.

• A minimum of 7-10 years of professional culinary experience, with at least 3 years in a leadership role as Sous Chef / CDP
• Extensive knowledge and mastery of various culinary techniques and cuisines.
• A degree or diploma in Culinary Arts from a recognised institution.
• Strong leadership and team management skills, with the ability to motivate and mentor a diverse team.
• Excellent organizational and time management abilities.
• A passion for culinary innovation and a commitment to delivering excellence