Sous Chef - Dining

Duties and responsibilities related to the Sous Chef – All Day Dining role:

• Assist the Chef de Cuisine in managing the daily operations of the high-volume All Day Dining restaurant, covering Breakfast, Lunch, and Dinner services.

• Supervise the preparation, setup, and maintenance of extensive buffets
  , ensuring food is constantly replenished, fresh, and visually appealing throughout the service.

• Oversee the execution of the à la carte menu, ensuring consistency in taste, portion size, and presentation standards.

• Lead, schedule, and train the kitchen brigade (Demi Chefs, Commis), managing their performance and ensuring a smooth workflow during peak rush hours.

• Strictly monitor food waste and manage production levels to control food costs, particularly regarding buffet leftovers.

• Enforce all HACCP and food safety regulations, conducting daily hygiene checks of the kitchen, buffet lines, and storage areas.

• Manage the ordering and inventory of ingredients, ensuring stock levels are adequate for the high volume of guests without over-ordering.

• Handle guest requests and dietary requirements (e.g., gluten-free, allergens) promptly and professionally during service.

• Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards
• Balance of creativity, precision and leadership with an emphasize on guest interaction
• Excellent knowledge of modern dishes and cooking techniques
• Strong organizational and multitasking skills
• Ability to lead and mentor a young team
• Preferably with experience in luxury international brands
• Qualification in Kitchen Production or Management will be an advantage
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.