Sous Chef

• Collaborate with the Executive Chef to oversee food quality, consistency, and presentation across all service outlets and banquet operations
• Lead and mentor the culinary team, providing hands-on training, constructive feedback, and professional development opportunities
• Manage kitchen operations in the absence of the Executive Chef, making decisive decisions to maintain service excellence
• Oversee cost control and budgeting initiatives, identifying opportunities to optimize food and labor expenses without compromising quality
• Develop and implement innovative menu items while maintaining alignment with our culinary vision and brand standards
• Ensure strict adherence to food safety protocols, HACCP management systems, and sanitation standards
• Manage inventory, ordering, and supplier relationships to maintain optimal stock levels and quality
• Coordinate with front-of-house teams to ensure seamless service delivery and customer satisfaction
• Monitor industry trends, local competition, and emerging culinary techniques to keep our offerings fresh and competitive
• Maintain detailed records of kitchen operations, including food costs, waste analysis, and performance metrics

• Minimum 5+ years of professional culinary experience in luxury hotels, resorts, or high-volume food service establishments
• Proven expertise managing both A La Carte and banquet kitchen operations, ideally handling events of 200+ guests
• Strong background in kitchen leadership, team management, and staff development
• Comprehensive knowledge of HACCP management systems and food safety regulations
• Demonstrated proficiency in cost control, budgeting, and financial analysis
• Culinary degree or formal culinary training certification (preferred)
• Excellent organizational and time management skills with the ability to multitask in a fast-paced environment
• Strong communication and interpersonal skills to collaborate effectively with diverse teams
• Flexibility to work rotating shifts, including nights, weekends, and public holidays
• Experience with kitchen management systems and software (e.g., Purchase Plus or similar platforms) is a plus
• Proficiency in menu development, recipe costing, and culinary innovation
• Problem-solving mindset with the ability to make sound decisions under pressure
• Passion for culinary excellence, continuous learning, and mentoring emerging talent
• Ability to adapt to changing priorities while maintaining high standards of quality and efficiency

Accor