Western Sous Chef

Profile:

• Oversees the creative and efficient operation of the production kitchen, in line with direction from the Executive Chef
• Trains kitchen staff across all areas of food production
• Enforces the highest standards of hygiene and sanitation within all assigned areas
• Supports the Executive Chef and outlet Chefs de Cuisine in creating new dishes and promotions
• Responds promptly to operational issues within his area of responsibility
• Ensures the ongoing improvement and maintenance of the hotel’s culinary reputation
• Introduces creative ideas for sales programs, specials, and seasonal promotions
• Maintains a strong professional image in the eyes of guests, management, and staff
• Develops and implements action plans to introduce culinary innovations across all outlets

Qualifications & Skills:

• High school diploma required. Preferred: Certificate from a recognized trade school or apprenticeship program. College coursework in Hotel or Restaurant Management is an advantage
• Minimum 10 years of professional culinary experience, preferably with international exposure. Must have experience in international hotel chains and restaurants
• Career history should show progression through key kitchen roles, including Executive Sous Chef, Chef de Cuisine, Garde Manger, and Banquet Chef.
• At least 4 years of experience in a similar role at a hotel or equivalent property is required
• Must be a professionally trained kitchen chef, familiar with all kitchen sections and how they coordinate
• Strong written and verbal communication skills required to delegate and manage effectively
• Excellent training and mentoring skills, as the role serves as a key trainer within the department
• Computer literacy is essential
• Fluent English is required; additional language skills are a plus

Key Responsibilities

Main Duties:

• Briefs service staff on menu specials, seasonal promotions, and culinary highlights
• Ensures consistent delivery of culinary standards at all times
• Oversees cooking quality and tasting processes
• Enforces high standards of hygiene and sanitation in compliance with HACCP
• Assists the Executive Chef in planning sales strategies for all outlets and events
• Plans and implements menus in line with kitchen SOPs and direction from the Executive Chef
• Prepares staff schedules based on workload and hotel occupancy levels
• Organizes ongoing training for outlet chefs and culinary team members to maintain high standards
• Oversees proper handling and use of kitchen equipment, minimizing damage and loss
• Conducts daily walk-throughs to ensure hygiene and cleanliness standards.
• Shares responsibility for food costing accuracy
• Submits daily logbook reports, highlighting issues requiring the Executive Chef's attention
• Supervises receiving and storage procedures for all food and raw materials
• Accompanies the Executive Chef on market visits to ensure product quality and vendor familiarity
• Participates in daily kitchen briefings
• Acts as the Executive Chef in his absence
• Reviews and approves store requisitions when delegated
• Supports banquet/catering setups as needed
• Assists in managing staff performance, facilities, and costs to optimize departmental profits
• Oversees the production, preparation, and presentation of all food items to maintain quality
• Fosters strong team relations and ensures staff adherence to hotel policies
• Conducts formal and on-the-job training for kitchen staff
• Assists in completing market orders to meet quality and quantity standards
• Communicates daily with the Executive Chef regarding operational and personnel matters
• Helps inspect kitchen, storage areas, and equipment, reporting issues for maintenance
• Collaborates with the F&B Director, Restaurant Manager, and Banquet Manager in menu pricing, considering

1. Local market needs
2. Competitor offerings
3. Trends and customer preferences
4. Food cost and recipe planning
5. Product availability
6. Promotional potential

• Remains team-oriented and adaptable in high-volume operations
• Attends trainings as scheduled by Executive Chef, F&B Director, or Training Manager
• Expected to work efficiently, uphold integrity, and demonstrate a willingness to learn
• Familiar with:

1. Hotel facilities
2. Fire safety procedures
3. Training materials
4. Employee handbook and job expectations

General Responsibilities

• Takes immediate action on operational issues
• Maintains and improves the hotel’s culinary image
• Innovates through new promotional and menu offerings
• Builds strong guest, peer, and staff relationships
• Represents the department in interactions with guests, suppliers, government agencies, and industry partners
• Develops and implements action plans to improve overall culinary offerings
• Expected to be present during working hours and available during special situations
• Required to wear proper chef’s uniform at all times
• Must adhere to job expectations as outlined in this document and relevant policies

Occasional Duties

Perform any other reasonable duties as assigned by management