Key Areas of Responsibility

Kitchen & Brigade Management

• Manage and lead a full kitchen brigade across all food outlets
• Supervise daily food preparation and service to ensure consistency and quality
• Take full responsibility for kitchen operations in the absence of the Executive Chef
• Drive team accountability, discipline, and performance standards
• Manage staff rosters in line with operational requirements
• Conduct regular briefings and maintain strong communication within the brigade

Food Quality & Standards

• Maintain exceptional food standards across:
• A la carte restaurant
• In-room dining
• Banqueting and conferencing
• Buffets and special events
• Ensure all dishes are prepared and presented according to brand and hotel standards
• Monitor taste, portion control, and visual appeal of all dishes leaving the pass
• Maintain consistency during high-volume service periods

Hands-On Operational Leadership

• Run the pass during service and coordinate timing between sections
• Delegate tasks efficiently to ensure smooth kitchen workflow
• Oversee mise en place and food preparation standards
• Manage buffet setup, replenishment, and breakdown
• Ensure strict adherence to hygiene and food safety standards (HACCP compliant)
• Conduct and oversee stock takes, stock rotation, and stock control
• Minimise wastage and manage food cost effectively

Menu Development & Cost Control

• Assist with the creation and curation of menus
• Develop new recipes aligned with current food trends and guest expectations
• Prepare accurate recipe costings and maintain food cost targets
• Work closely with suppliers to source quality ingredients
• Ensure profitability without compromising quality

Training & Development

• Train, mentor, and develop junior chefs and trainees
• Identify skill gaps and implement on-the-job training
• Foster a culture of learning and continuous improvement
• Support performance management processes within the brigade

Guest Interaction

• Engage professionally with guests when required
• Handle guest feedback and special dietary requirements confidently
• Represent the kitchen positively in open-kitchen or event settings

Shift Flexibility

• Work a variety of shifts, including:
• Early mornings
• Late evenings
• Weekends
• Public holidays
• Support peak periods, conferences, and high-occupancy operations

Experience Required

• Proven experience as a Sous Chef in a 4 or 5-star hotel environment
• Strong background in:
• Busy conferencing and banqueting operations
• High-volume buffet service
• A la carte restaurant service
• Demonstrated ability to manage a large kitchen brigade
• Experience working in a fast-paced, high-pressure environment
• Strong understanding of food costing and stock control
• Excellent knowledge of food safety and hygiene standards
• Culinary qualification advantageous