Executive Chef Assistant

About the Role

The Sous Chef is a key member of the culinary team, responsible for assisting the Chef de Cuisine in managing the kitchen operation as a successful independent profit center. This role requires a strong focus on guest satisfaction, planning, organizing, directing, and controlling the Kitchen operation and administration.

Key Responsibilities
• Assist the Chef de Cuisine in managing the kitchen operation, ensuring maximum guest satisfaction.
• Plan, organize, direct, and control the Kitchen operation and administration.
• Develop and implement kitchen standards and procedures to ensure consistency and quality.
• Collaborate with the culinary team to achieve operational excellence and meet business objectives.

Requirements
• Minimum 1 year work experience as Sous Chef or 2-3 years as Chef de Partie in a hotel or large banquet operations with good standards.
• Qualification in Kitchen Production or Management is an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential.
• Basic Computer Skills in MS Office and Recipe Maintenance System are preferred. Read more