Sous Chef

Job Description

Job Summary

The Sous Chef plays a key leadership role in the kitchen, supporting the Executive Chef in delivering exceptional culinary experiences across a diverse, multi-cuisine menu. This role requires strong expertise in international cuisines, operational excellence, and the ability to maintain the highest standards of quality, presentation, and hygiene expected in a luxury dining environment.

Key Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations across all cuisine sections
• Ensure consistent preparation, presentation, and quality of all dishes in line with brand standards
• Supervise and coordinate activities of kitchen staff during service
• Step in to lead the kitchen in the absence of the Executive Chef

• Support in designing and updating innovative multi-cuisine menus
• Ensure authenticity and consistency across various cuisines (e.g., Continental, Asian, Middle Eastern, etc.)
• Contribute ideas for seasonal offerings, tasting menus, and special promotions

• Train, mentor, and develop junior chefs and kitchen staff
• Foster a positive, disciplined, and high-performance kitchen environment
• Conduct regular briefings and ensure team alignment on service standards

• Maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP compliance)
• Monitor portion control, food wastage, and kitchen efficiency
• Ensure all dishes meet luxury plating and presentation standards

• Assist in inventory control, stock rotation (FIFO), and procurement planning
• Monitor food costs and implement cost-control measures without compromising quality
• Coordinate with suppliers to ensure premium ingredient sourcing

• Work closely with front-of-house teams to ensure seamless service delivery
• Collaborate with management for events, private dining, and special functions
• Handle guest feedback related to food quality and presentation

• Proven experience as a Sous Chef or Senior Chef de Partie in a luxury or fine dining restaurant
• Strong knowledge of multiple international cuisines
• Culinary degree or professional certification from a recognized institution
• Excellent leadership, communication, and organizational skills
• Ability to work in a fast-paced, high-pressure environment
• Strong understanding of food safety regulations and kitchen best practices

• Experience in pre-opening or concept-driven restaurants
• Creativity and passion for global culinary trends
• Strong plating and presentation skills aligned with luxury standards
• Knowledge of cost control and kitchen financials

• Leadership & Team Management
• Attention to Detail
• Creativity & Innovation
• Time Management
• Problem Solving
• Adaptability

• Opportunity to work in a premium luxury dining environment
• Career growth and development opportunities
• Competitive salary and benefits
• Exposure to diverse global cuisines and culinary innovation