Sous Chef - Western

The Sous Chef (Western ) is responsible for supervising and overseeing the preparation of food items for guest orders ensuring consistent quality. This role requires a special talent and passion for ensuring the culinary team delivers the highest of culinary consistently, and ensuring that our food offering is at the center of our guest experience. This role is part of the Culinary team, reporting to the Executive Chef and the team.

What you will do:  

• Ensure our guests consistently receive the highest level of service excellence  

• Follow production, portion and presentation standards  

• Maintain a safe and sanitary work environment 

• Assist in setting up plans and actions to control food waste 

• Develop and mentor the team

• Oversee the preparation, cooking, and presentation of Western dishes in accordance with company standards.

• Assist in menu planning, recipe development, and seasonal promotions. 

What you bring: 

• Culinary and supervisory experience within a luxury hotel  

• A creative flair and bring your personal touch and energy to all our food and beverage experiences 

• Ability to provide guidance to others

• Diploma or Degree in Culinary Arts, Hospitality, or a related field preferred.

• Minimum 3 years of culinary experience, including supervisory experience in a luxury hotel, resort, or fine-dining establishment.

• Strong knowledge of Western cuisine, cooking techniques, and food presentation.

• Experience in managing kitchen operations and leading teams.

• Knowledge of food safety and HACCP standards.