About this role
The Sous Chef assists the Chef de Cuisine in managing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficiency. The role supports menu execution, team supervision, cost control, and full compliance with the hotel’s Integrated Management System (IMS) covering Quality, Environment, and Occupational Health & Safety.
Kitchen Operations & Food Production
Assist the Chef de Cuisine in overseeing daily kitchen operations, food preparation, and service executionEnsure all food is prepared, cooked, and presented in accordance with hotel standards, recipes, and portion controlSupervise mise en place, cooking processes, and plating to maintain consistency and quality
Food Safety, Hygiene & Compliance
Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP)Monitor food storage, labelling, temperature control, and FIFO practicesConduct regular inspections of kitchen areas, equipment, and storage facilitiesIdentify and correct non-conformities related to food quality and hygieneEnsure all kitchen equipment is used safely and maintained in good condition Diploma or professional qualification in Culinary Arts or equivalentMinimum 3–5 years’ experience in a hotel or high-volume professional kitchenPrior supervisory or Sous Chef experience preferredHACCP certification requiredKnowledge of ISO 9001, ISO 14001, ISO 45001, or IMS concepts is an advantage