Sous Chef

Job Summary:We are looking for a skilled Continental Sous Chef to support the Executive Chef in planning and preparing high-quality Continental cuisine. This role requires strong culinary expertise, excellent leadership skills, and the ability to maintain standards in a fast-paced kitchen environment.

• Key Responsibilities:1. Culinary Preparation & ExecutionPrepare, cook, and present Continental dishes in accordance with established recipes and standards.
• Ensure food quality, texture, and consistency meet guest expectations.
• Supervise the preparation of soups, sauces, pastas, meats, seafood, and desserts typical of Continental cuisine.
• 2. Kitchen OperationsAssist with day-to-day kitchen operations including mise en place, cooking, and plating.
• Monitor stock levels and assist with inventory control to minimize wastage.
• Ensure all dishes leaving the kitchen are up to established standards of taste and presentation.
• 3. Team Leadership & TrainingAssist in training, mentoring, and developing junior cooks and apprentices.
• Lead the kitchen in the absence of the Executive Chef.
• Conduct briefings and debriefings with kitchen team members.
• 4. Hygiene & Safety ComplianceEnsure kitchen and workstation sanitation complies with food safety and hygiene standards (HACCP / ISO protocols where applicable).
• Enforce proper handling, storage, and labeling of all food items.
• Maintain a clean, safe, and organized workspace at all times.
• 5. Menu Planning & InnovationCollaborate with the Executive Chef on menu development and seasonal specials.
• Contribute creative ideas for new Continental dishes while keeping cost and profitability in mind.
• 6. Cost & Inventory ManagementAssist with inventory counts, requisitions, and cost control measures.
• Help manage food cost targets through portion control and waste minimization.
• Support daily kitchen record-keeping and reporting.
• Qualifications & Skills:EducationDiploma / Degree in Culinary Arts or Hotel Management (preferred).
• Formal training in Continental cuisine is an advantage.
• ExperienceMinimum 5–8 years culinary experience in hotel or fine dining kitchens.
• At least 2–3 years in a supervisory or similar Sous Chef role with a strong Continental cuisine focus.
• Technical & Soft SkillsStrong knowledge of Continental cooking techniques and standards.
• Excellent leadership and team management skills.
• Good organizational skills with an ability to work under pressure.
• Understanding of food safety, hygiene, and sanitation standards.
• Good communication skills; English proficiency preferred.
• Working Conditions:Fast-paced kitchen environment with peak periods.
• Requires standing for long hours and working in hot conditions.
• Rotational shifts, including weekends and holidays.
• Key Success Metrics:Timely and consistent delivery of Continental dishes.
• Guest satisfaction and quality audit scores.
• Food cost management and kitchen efficiency.
• Team performance and retention.