Sous Chef (Fine Dining)

Main Duties and Responsibilities We are seeking an experienced and talented Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef to maintain the highest standards of food quality, presentation, and kitchen operations of our Resort. Key Responsibilities The incumbent will assist the Chef de Cuisine with all aspects of the kitchen’s operations. In performing this role, the Sous Chef will ensure that all hygiene, sanitary and safety standards are strictly adhered to. Assist in developing culinary concepts, including but not limited to planning the menu, and developing recipes. Responsible for maintaining inventory levels, kitchen equipment and controlling food costs. The Sous Chef will also be responsible for developing and mentoring kitchen staff. This includes ensuring adherence to the relevant food safety standards, recipes, and other related SOPs. In performing this role, it is paramount that the incumbent fosters a positive and inclusive culture through promoting collaboration and teamwork. Job Requirements Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline 4 to 6 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background. Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices. Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.