The Sous Chef – French Cuisine is responsible for supporting the Executive Chef in the management and operation of the culinary team, with a primary focus on authentic and contemporary French cuisine. The role requires exceptional culinary expertise, leadership skills, and a passion for delivering world-class dining experiences in a luxury hospitality environment. The Sous Chef will ensure the highest standards of food quality, presentation, hygiene, and guest satisfaction while maintaining operational efficiency and profitability.
- Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
- Prepare, cook, and present French cuisine dishes to the highest luxury hospitality standards.
- Maintain consistency in food quality, taste, portioning, and presentation across all menu offerings.
- Develop innovative French-inspired menus, seasonal specialties, and signature dishes.
- Ensure all food is prepared in accordance with approved recipes and hotel standards.
- Monitor food production to guarantee timely service and exceptional guest experiences.
- Supervise, mentor, and train junior chefs and kitchen staff.
- Conduct regular coaching sessions to develop culinary techniques and service standards.
- Foster a positive, collaborative, and performance-driven kitchen culture.
- Assist in scheduling staff and ensuring adequate manpower coverage.
- Lead kitchen operations in the absence of the Executive Chef.
- Enforce strict compliance with HACCP, food safety regulations, and hotel policies.
- Conduct regular inspections to ensure cleanliness, sanitation, and organization of all kitchen areas.
- Monitor storage, handling, and labeling procedures for all food products.
- Ensure compliance with local health and safety regulations.
- Support food cost management through effective portion control and waste reduction initiatives.
- Monitor inventory levels and assist with purchasing requirements.
- Participate in stocktaking, cost analysis, and forecasting.
- Ensure optimal utilization of ingredients while maintaining quality standards.
- Collaborate with Food & Beverage teams to create memorable dining experiences.
- Respond professionally to guest feedback and special dietary requests.
- Support VIP functions, banquets, and special culinary events as required.
- Continuously seek opportunities to enhance guest satisfaction and restaurant reputation.
- Minimum 3-5 years of experience as Sous Chef or Senior Chef de Partie specializing in French cuisine within a luxury hotel or fine-dining environment.
- Strong knowledge of classical and contemporary French cooking techniques.
- Experience working in upscale restaurants, luxury hotels, or Michelin-standard establishments is highly desirable.
- Certified in Food Safety and Hygiene (HACCP certification preferred).