SOUS CHEF

Plays a pivotal role in assisting the Executive Chef in managing and overseeing the culinary operations of the kitchen. Responsible for leading and supervising kitchen staff, ensuring high standards of food quality, creativity, and presentation while maintaining a smooth and efficient kitchen operation.

Key Responsibilities:

• Assist the Executive Chef in planning and directing food preparation activities, including menu development, recipe creation, and culinary innovation, to meet the hotel's standards and guest expectations.
• Lead and supervise kitchen staff, including line cooks, prep cooks, and kitchen assistants, providing guidance, training, and support to ensure consistency and excellence in performance.
• Oversee the day-to-day operation of the kitchen, ensuring adherence to recipes, standards, and quality specifications, while maintaining a clean, organized, and safe working environment.
• Monitor inventory levels of food and supplies, assisting in ordering and purchasing to maintain adequate stock levels while minimizing costs and waste.
• Assist in scheduling kitchen staff, coordinating shifts and assignments to optimize productivity and efficiency in kitchen operations, while adhering to labor budget and staffing requirements.
• Ensure proper storage, handling, and labeling of food items to prevent spoilage, contamination, and waste, in accordance with health and safety regulations.
• Prepare and cook menu items as needed, demonstrating proficiency in a variety of cooking techniques, including sautéing, grilling, roasting, and frying, while maintaining high standards of flavor, texture, and presentation.
• Collaborate with other hotel departments, including food and beverage, events, and banquets, to ensure seamless coordination and execution of culinary services for guests.
• Assist in special culinary projects, events, and promotions, contributing creative ideas and executing tasks with attention to detail and precision.
• Lead by example in upholding the hotel's values and standards of professionalism, integrity, and guest satisfaction.