Description
The Sous Chef assists the Chef de Cuisine in managing an assigned kitchen operation as an independent profit center, supporting efficient departmental operations, employee, guest, and owner expectations, and maximizing guest satisfaction. The role involves planning, organizing, directing, and controlling kitchen operations and administration, with responsibilities for kitchen hygiene, occupational health and safety, and recipe maintenance. Candidates need at least two years of Sous Chef experience or four years as a Chef de Partie in a hotel or large restaurant, preferably with luxury international brand experience; kitchen production or management qualification and basic MS Office skills are advantageous.
