As a Sous Chef, you will act as the right hand of the Executive Chef, ensuring the smooth and efficient operation of the kitchen. You will supervise all culinary activities, lead and motivate the kitchen brigade, and maintain high standards of food quality, presentation, and hygiene. This role is ideal for an experienced professional who thrives in a dynamic environment and contributes both operationally and creatively to menu execution and development.

Key Responsibilities

• Support the Executive Chef in overseeing all kitchen operations and ensuring high culinary standards.

• Supervise, train, and guide kitchen staff across all stations.

• Coordinate daily food preparation and production to meet service requirements.

• Ensure consistency in taste, quality, and presentation of all dishes.

• Monitor adherence to food safety and hygiene practices (HACCP standards).

• Assist in menu planning, recipe development, and cost control.

• Ensure proper stock management, portioning, and waste control.

• Maintain a clean, organized, and efficient working environment.

• Step in for the Executive Chef when necessary.

Requirements

• Proven experience of 3–5 years in a similar leadership role within a hotel or high-volume kitchen.

• Strong knowledge of culinary techniques, kitchen operations, and food safety standards.

• Excellent leadership and communication skills with the ability to motivate and support a team.

• Ability to handle pressure and maintain high performance during peak service hours.

• Organizational skills and attention to detail.

• Creativity and willingness to contribute to menu innovation.

• Professionalism, responsibility, and a strong team-oriented mindset.

Company offers:

• Fixed Term Contract (season 2026)

• Career development opportunities.

• Excellent working environment.

• Accommodation and meals on all working days.

• Transportation from/to staff houses.