Sous Chef

About the job Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 111 properties in 26 countries with a commitment to deliver authentic and diverse hospitality experiences that bring people together, all around the world. We are looking for an experienced Sous Chef to join AURA - SKYPOOL, inspired by the cosmopolitan energy of iconic Asian cities, our menu features refined yet relaxed sharing-style dishes, perfectly complemented by AURA’s electrifying sky-high atmosphere. Our selection of international menu includes poolside favorites and signature creations, designed to be enjoyed throughout the lounge. Embark on a culinary journey above the city at AURA. Key Responsibilities: • Support the Executive Chef in overseeing daily kitchen operations for the international menu, ensuring quality and consistency across a tight, well-executed offering rather than a sprawling menu. • Lead and expedite service during high-volume peak periods, including weekend brunch and the sunset-to-night transition. • Deputize for the Executive Chef in their absence, maintaining full kitchen accountability. • Assist in menu development and recipe standardization for a refined, sharing-style international menu with global/Pan-Asian influence. • Train, mentor, and manage the kitchen brigade, driving performance and discipline. • Oversee stock control, ordering, and wastage management across sections. • Ensure full compliance with HACCP, food safety, and hygiene standards throughout the kitchen. • Support pre-opening, event, and private booking menu execution as needed. Ideal Candidate: • Minimum 4-5 years' culinary experience, including at least 2 years as a Sous Chef or senior CDP role. • Background in international/sharing-style cuisine within a 4-5 star hotel or premium beach club/lounge concept. • Standalone premium restaurant/beach club experience also considered. • Proven ability to lead a team and maintain quality under high-volume, high-pressure service. • Comfortable running a focused, curated menu with precision rather than a large, complex offering. • Strong leadership, organizational, and communication skills. • Good English communication skills. • Flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment. Show more Show less

Minimum 4-5 years' culinary experience, including at least 2 years as a Sous Chef or senior CDP role. Background in international/sharing-style cuisine within a 4-5 star hotel or premium beach club/lounge concept. Standalone premium restaurant/beach club experience also considered. Proven ability to lead a team and maintain quality under high-volume, high-pressure service. Comfortable running a focused, curated menu with precision rather than a large, complex offering. Strong leadership, organizational, and communication skills. Good English communication skills. Flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment.

Support the Executive Chef in overseeing daily kitchen operations for the international menu, ensuring quality and consistency across a tight, well-executed offering. Lead and expedite service during high-volume peak periods, including weekend brunch and the sunset-to-night transition. Deputize for the Executive Chef in their absence, maintaining full kitchen accountability. Assist in menu development and recipe standardization for a refined, sharing-style international menu with global/Pan-Asian influence. Train, mentor, and manage the kitchen brigade, driving performance and discipline. Oversee stock control, ordering, and wastage management across sections. Ensure full compliance with HACCP, food safety, and hygiene standards throughout the kitchen. Support pre-opening, event, and private booking menu execution as needed.