Sous Chef, Main Kitchen

About the role

The Sous Chef in the Main Kitchen supports the Chef de Cuisine in delivering high‑quality food experiences for guests at a 5‑star hotel. You will lead the kitchen team, ensure safety compliance, and maintain consistent culinary standards.

Key responsibilities

• Assist the Chef de Cuisine in daily kitchen operations and act as second‑in‑command.
• Manage, train, and schedule kitchen staff to achieve consistent food quality.
• Oversee food safety, hygiene, and standard operating procedures.
• Coordinate food and supply ordering, inventory control, and budgeting.
• Develop and update menus in collaboration with the Executive Chef.
• Attend daily briefings and monthly operational meetings, especially in the Chef de Cuisine’s absence.

Required profile

• Diploma in Catering or equivalent.
• Minimum 5 years of professional kitchen experience, preferably in a high‑volume or central production environment.
• Experience working as a Sous Chef in a 5‑star hotel or similar upscale restaurant.
• Proven leadership and team‑management abilities.

Required skills

• Food safety and hygiene compliance.
• Menu planning and development.
• Inventory and cost control.
• Team leadership and staff training.

What we offer

• Opportunity to work in a world‑class luxury hotel.
• Professional development within a renowned hospitality brand.
• Competitive compensation package.