Job Overview

Our client is a distinguished hospitality company operating within the luxury hotel sector, offering premium accommodation, dining, and guest experiences. The organization specializes in an Italian culinary concept, and is known for its commitment to exceptional culinary standards, refined service delivery, and the use of high-quality ingredients to create memorable dining experiences for guests.

They are currently looking for an experienced Sous Chef to support the Executive Chef in managing kitchen operations, maintaining five-star culinary standards, and leading the kitchen team to deliver exceptional dishes consistently. The ideal candidate should have experience working in the same position or as a Senior Chef de Partie in a five-star establishment, possess strong leadership skills, and demonstrate well-rounded expertise across all sections of the kitchen.

Key Responsibilities

• Support the Executive Chef in overseeing daily kitchen operations to ensure the highest culinary standards expected in a five-star hospitality environment are maintained always.
• Supervise and guide junior chefs, including Chef de Parties, Demi Chef de Parties, and Commis Chefs, ensuring proper training, discipline, and performance within the kitchen team.
• Demonstrate strong leadership by organizing kitchen operations efficiently, delegating responsibilities appropriately, and ensuring smooth coordination across all kitchen sections.
• Ensure all dishes are prepared and presented according to the hotel’s strict quality, taste, and plating standards.
• Act as an all-rounder in the kitchen by supporting and overseeing all sections including hot kitchen, cold kitchen, pastry, garde manger, and butchery where necessary.
• Participate in menu engineering and menu development, ensuring dishes are innovative, cost-effective, and aligned with the hotel’s culinary concept and guest expectations.
• Oversee food plating and presentation to ensure every dish leaving the kitchen reflects the refined standards of a luxury hospitality establishment.
• Monitor and control food costs, portioning, and wastage to ensure kitchen operations remain within the allocated budget.
• Ensure strict adherence to HACCP standards and food safety regulations, maintaining the highest levels of hygiene and sanitation within the kitchen.
• Conduct routine inspections of kitchen operations to ensure compliance with health, safety, and hygiene requirements.
• Manage inventory levels, coordinate with the store and procurement teams, and ensure that ingredients and supplies are always available for kitchen operations.
• Assist in planning and executing special events, banquets, and high-volume service periods while maintaining consistent quality standards.
• Train and mentor junior kitchen staff to enhance their culinary skills, productivity, and knowledge of luxury hospitality standards.
• Step in to lead kitchen operations in the absence of the Executive Chef and ensure smooth service delivery.

Requirements

Key Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a five-star hotel or luxury hospitality establishment.
• Strong leadership and team management skills with the ability to supervise and motivate a diverse kitchen team.
• Well-rounded culinary expertise with knowledge and practical experience across multiple kitchen sections.
• Strong understanding of menu engineering, menu planning, and modern food plating techniques.
• Solid knowledge of HACCP standards, food safety regulations, and kitchen hygiene practices.
• Demonstrated experience in food cost control, portion control, and minimizing wastage.
• Ability to work effectively in a fast-paced, high-pressure kitchen environment while maintaining attention to detail.
• Culinary diploma or certification in Food Production, Culinary Arts, or a related field.

Key Competencies

• Leadership and team supervision
• Advanced culinary skills
• Menu development and menu engineering
• Food cost management
• HACCP compliance and food safety
• Attention to detail and food presentation
• Ability to work under pressure in a high-end kitchen environment

• Support the Executive Chef in overseeing daily kitchen operations to ensure the highest culinary standards expected in a five-star hospitality environment are maintained always.
• Supervise and guide junior chefs, including Chef de Parties, Demi Chef de Parties, and Commis Chefs, ensuring proper training, discipline, and performance within the kitchen team.
• Demonstrate strong leadership by organizing kitchen operations efficiently, delegating responsibilities appropriately, and ensuring smooth coordination across all kitchen sections.
• Ensure all dishes are prepared and presented according to the hotel’s strict quality, taste, and plating standards.
• Act as an all-rounder in the kitchen by supporting and overseeing all sections including hot kitchen, cold kitchen, pastry, garde manger, and butchery where necessary.
• Participate in menu engineering and menu development, ensuring dishes are innovative, cost-effective, and aligned with the hotel’s culinary concept and guest expectations.
• Oversee food plating and presentation to ensure every dish leaving the kitchen reflects the refined standards of a luxury hospitality establishment.
• Monitor and control food costs, portioning, and wastage to ensure kitchen operations remain within the allocated budget.
• Ensure strict adherence to HACCP standards and food safety regulations, maintaining the highest levels of hygiene and sanitation within the kitchen.
• Conduct routine inspections of kitchen operations to ensure compliance with health, safety, and hygiene requirements.
• Manage inventory levels, coordinate with the store and procurement teams, and ensure that ingredients and supplies are always available for kitchen operations.
• Assist in planning and executing special events, banquets, and high-volume service periods while maintaining consistent quality standards.
• Train and mentor junior kitchen staff to enhance their culinary skills, productivity, and knowledge of luxury hospitality standards.
• Step in to lead kitchen operations in the absence of the Executive Chef and ensure smooth service delivery.

• Leadership and team supervision
• Advanced culinary skills
• Menu development and menu engineering
• Food cost management
• HACCP compliance and food safety
• Attention to detail and food presentation
• Ability to work under pressure in a high-end kitchen environment

• Proven experience as a Sous Chef or Senior Chef de Partie in a five-star hotel or luxury hospitality establishment.
• Strong leadership and team management skills with the ability to supervise and motivate a diverse kitchen team.
• Well-rounded culinary expertise with knowledge and practical experience across multiple kitchen sections.
• Strong understanding of menu engineering, menu planning, and modern food plating techniques.
• Solid knowledge of HACCP standards, food safety regulations, and kitchen hygiene practices.
• Demonstrated experience in food cost control, portion control, and minimizing wastage.
• Ability to work effectively in a fast-paced, high-pressure kitchen environment while maintaining attention to detail.
• Culinary diploma or certification in Food Production, Culinary Arts, or a related field.