The Sous Chef assists the Executive Chef in the day-to-day management of the hotel’s kitchen operations, ensuring all activities are carried out in line with Standard Operating Procedures (SOPs). The role combines hands-on culinary work with team supervision, ensuring consistent food quality, guest satisfaction, and compliance with hygiene, safety, and hotel standards at all times.

• Lead, coach, and support the team, ensuring high standards of performance, discipline, grooming, presentation, and professional development.
• Plan and coordinate staffing, work schedules, mise-en-place, shift handovers, and daily section operations to ensure a smooth and efficient service.
• Communicate daily operations, special requirements, VIP information, unusual matters, and last-minute changes effectively to the team and Executive Chef.
• Ensure guest satisfaction throughout service by responding promptly to guest needs, complaints, allergies, dietary requirements, and special requests.
• Supervise the quality, taste, texture, portioning, and presentation of all dishes, ensuring compliance with standard recipes and contributing to buffet presentation and event requirements.
• Manage food requisitions, ordering, receiving, storage, stock rotation, and portion control while maintaining product quality and freshness.
• Monitor food costs, outlet budget, and resource consumption to support efficient and cost-effective kitchen operations.
• Ensure the proper use, maintenance, cleanliness, and inventory of kitchen equipment, materials, and facilities.
• Maintain high standards of hygiene, food safety, cleanliness, and workplace safety through regular inspections and effective food-handling practices.
• Ensure full compliance with hotel policies, SOPs, Quality Management System, and health & safety regulations, including the correct closing of the kitchen and responsible use of utilities.

• School Certificate (SC) or an equivalent secondary-level qualification (NC 3/NC 4 or equivalent), plus relevant professional training and experience.
• 5 years of experience in a similar hotel position, as Chef de Partie (CDP) or above.
• Good leadership skills, with the ability to train, coach, and motivate a kitchen team.
• Sound knowledge of food safety, hygiene, and HACCP standards.
• Working knowledge of Quality Management Systems and standard operating procedures.
• Good understanding of food cost control and recipe standards (fiches techniques).
• Fluent in English and French, both written and spoken.