Sous Chef - Dining

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

• 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 emphasis 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.