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Job Title: Sous Chef
Reports to: Executive Chef
Location: Hotel kitchen
Job Summary:
We're seeking an experienced Sous Chef to join our hotel kitchen team. As the second-in-command in the kitchen, you'll be responsible for overseeing daily kitchen operations, managing staff, and ensuring the highest standards of food quality, presentation, and customer satisfaction.
Key Responsibilities:
- Assist the Executive Chef in managing the kitchen, including staff supervision, inventory control, and menu planning
- Oversee food preparation, cooking, and plating, ensuring consistency and quality
- Manage and train kitchen staff, including scheduling, mentoring, and performance management
- Maintain high standards of kitchen cleanliness, hygiene, and safety
- Collaborate with the Executive Chef to develop menus, specials, and promotions
- Monitor inventory, control costs, and optimize kitchen resources
- Ensure compliance with hotel policies, procedures, and regulatory requirements
- Provide exceptional customer service and resolve any issues promptly
Requirements:
- 3+ years of experience as a Sous Chef or equivalent
- Strong culinary skills, with expertise in menu planning, kitchen management, and food preparation
- Excellent leadership, communication, and interpersonal skills
- Ability to work under pressure, think critically, and multitask
- Physical stamina to work long hours and lift heavy objects
- Relevant culinary qualifications (e.g., City & Guilds, NVQ)
What We Offer:
- Competitive salary and benefits package
- Opportunities for career advancement
- Collaborative and dynamic work environment
- Ongoing training and development
- Uniform and equipment provided
