Sous Chef - Luxury Hotel

Job Description – Sous Chef Position Title: Sous Chef Department: Culinary / Kitchen Reports To: Executive Chef Location: Luxury Beach Club Position Summary The Sous Chef supports the Executive Chef in overseeing all kitchen operations, ensuring exceptional food quality, consistency, hygiene, and service standards. The role is responsible for supervising culinary teams, maintaining luxury hospitality standards, and delivering memorable dining experiences across all beach club outlets, VIP events, and private functions. Key Responsibilities Kitchen Operations • Assist the Executive Chef in managing daily kitchen operations and service execution. • Supervise culinary staff to ensure food is prepared and presented according to established luxury standards. • Oversee mise en place, food production, and service delivery across all kitchen sections. • Ensure consistency in taste, presentation, portion control, and quality of all menu items. • Step into the Executive Chef's role during absences and manage all culinary operations. Team Leadership • Lead, coach, and motivate kitchen team members to achieve operational excellence. • Conduct on-the-job training and performance monitoring for chefs and kitchen staff. • Assist in recruitment, onboarding, and development of culinary talent. • Foster a positive and collaborative working environment. Food Quality & Guest Experience • Ensure exceptional food quality and timely service during regular operations and special events. • Work closely with front-of-house teams to address guest feedback and maintain high satisfaction levels. • Support menu development, seasonal specials, and new culinary concepts. Cost Control & Inventory • Monitor food costs, labour costs, and kitchen productivity. • Minimize wastage through effective planning and stock management. • Manage inventory, stock rotation (FIFO), and purchasing requirements. • Ensure compliance with budget targets and cost-control measures. Health, Safety & Compliance • Maintain HACCP and food safety standards throughout all kitchen areas. • Ensure cleanliness, organization, and sanitation standards are consistently met. • Enforce occupational health and safety procedures. • Ensure compliance with local municipality regulations and luxury hospitality standards. Qualifications & Experience • Diploma or Degree in Culinary Arts or Hospitality Management preferred. • Minimum 5-8 years of culinary experience, including at least 2-3 years as Sous Chef in a luxury hotel, resort, beach club, fine dining restaurant, or luxury hospitality venue. • Strong experience managing high-volume operations while maintaining premium quality standards. • Experience in international cuisine and luxury dining concepts preferred. • HACCP and Food Safety certification preferred. Skills & Competencies • Strong leadership and team management abilities. • Excellent culinary and menu-planning skills. • Financial awareness and cost-control expertise. • Ability to perform under pressure in a fast-paced luxury environment. • Strong organizational and multitasking skills. • Excellent communication and interpersonal skills. • Passion for innovation and culinary excellence. Key Performance Indicators (KPIs) • Guest satisfaction scores. • Food quality and presentation standards. • Food cost and waste management targets. • Kitchen hygiene and audit results. • Employee engagement and retention within the culinary team. • Productivity and service efficiency during peak operations Show more Show less

Minimum 5-8 years of culinary experience, including at least 2-3 years as Sous Chef in a luxury hotel, resort, beach club, fine dining restaurant, or luxury hospitality venue. Diploma or Degree in Culinary Arts or Hospitality Management preferred. HACCP and Food Safety certification preferred.

Kitchen Operations: Assist the Executive Chef in managing daily kitchen operations and service execution; Supervise culinary staff to ensure food is prepared and presented according to established luxury standards; Oversee mise en place, food production, and service delivery across all kitchen sections; Ensure consistency in taste, presentation, portion control, and quality of all menu items; Step into the Executive Chef's role during absences and manage all culinary operations. Team Leadership: Lead, coach, and motivate kitchen team members to achieve operational excellence; Conduct on-the-job training and performance monitoring for chefs and kitchen staff; Assist in recruitment, onboarding, and development of culinary talent; Foster a positive and collaborative working environment. Food Quality & Guest Experience: Ensure exceptional food quality and timely service during regular operations and special events; Work closely with front-of-house teams to address guest feedback and maintain high satisfaction levels; Support menu development, seasonal specials, and new culinary concepts. Cost Control & Inventory: Monitor food costs, labour costs, and kitchen productivity; Minimize wastage through effective planning and stock management; Manage inventory, stock rotation (FIFO), and purchasing requirements; Ensure compliance with budget targets and cost-control measures. Health, Safety & Compliance: Maintain HACCP and food safety standards throughout all kitchen areas; Ensure cleanliness, organization, and sanitation standards are consistently met; Enforce occupational health and safety procedures; Ensure compliance with local municipality regulations and luxury hospitality standards.