The Sous Chef is responsible for assisting the Head Chef in managing kitchen operations, ensuring food quality and presentation, and overseeing the kitchen team. This role requires strong leadership, creativity, and attention to detail to maintain high culinary standards.

Key Responsibilities:

• Assist the Head Chef in menu planning, food preparation, and kitchen management.
• Supervise kitchen staff, ensuring smooth operations and teamwork.
• Maintain food quality, presentation, and consistency according to resort standards.
• Oversee inventory, food costing, and kitchen supplies to minimize waste.
• Ensure compliance with food safety, hygiene, and sanitation regulations
• Train and mentor junior chefs and kitchen staff.
• Handle kitchen operations in the Head Chef’s absence
• Work collaboratively with other departments to enhance guest experience.

• Strong leadership and team management skills
• Expertise in menu planning, food costing, and kitchen operations
• Knowledge of food safety and sanitation standards
• Ability to work in a fast-paced, high-volume environment
• Creativity and passion for culinary excellence