Sous Chef at One&Only Resorts

Job Summary

• The Sous Chef assists the Chef de Cuisine in managing the daily operations of the kitchen, ensuring high standards of food quality, hygiene, service, and guest satisfaction are consistently maintained. The role supports the achievement of budgeted food and operating costs, supervises kitchen staff, and deputises for the Chef de Cuisine in their absence.
• The incumbent oversees the performance, attendance, grooming, and compliance of kitchen colleagues with company policies, health, safety, and hygiene standards. The Sous Chef ensures efficient kitchen operations by monitoring staffing levels, controlling stock and food costs, inspecting deliveries, minimising waste, maintaining equipment, and ensuring all food is prepared and presented according to approved recipes and hotel standards.
• The role is responsible for supporting staff development through on-the-job coaching, performance management, training, and succession planning while fostering teamwork and maintaining effective working relationships with the Executive Chef, Food and Beverage Service team, Maintenance, and other departments. The Sous Chef also contributes to menu development, service improvements, and operational efficiency, ensures guest concerns are addressed promptly, and performs any additional duties required to support the successful operation of the kitchen.

SKILLS, EDUCATION & EXPERIENCE

• 2 years’ experience in store operation in 5 star hotels
• Interpersonal, organizational and strong administrative skills
• Strong communication skills
• Good business acumen
• Computer literate
• Knowledge in Outlet
• HACEP
• Hygiene, Health and Safety standard