Sous Chef – Luxury Hotel KAFD

Job Scope: Supports the Chef de Cuisine in daily kitchen operations, ensuring high-quality food production, consistency, and adherence to hygiene and luxury standards across all culinary outlets. Main Duties & Responsibilities: Operational Leadership Assist in preparing, cooking, and presenting dishes to meet brand standards.

Oversee mise en place and ensure smooth workflow during service periods. Support menu execution, seasonal updates, and tastings under guidance of the Executive Chef. Quality, Standards & HACCP Maintain strict compliance with food safety, hygiene, and HACCP procedures. Monitor recipe adherence, portion control, and presentation consistency.

Conduct regular kitchen inspections and implement corrective actions as required. People Leadership Supervise, train, and mentor junior chefs and Commis staff. Assist in daily briefings and staff development initiatives. Promote a professional, disciplined, and motivated kitchen culture.

Financial & Administrative Support inventory management, stock rotation (FIFO), and waste reduction. Assist in cost control through proper portioning and operational efficiency. Maintain accurate records of production, consumption, and stock levels. Brand & Guest Experience Uphold luxury standards, brand presentation, and guest satisfaction.

Implement feedback and continuous improvement measures for quality and service. Education, Qualifications and Skills: Diploma or degree in Culinary Arts or Hospitality Management (preferred). HACCP and food safety certification required. Minimum 3–5 years of experience in luxury or high-volume kitchens.

Strong leadership, communication, and organizational skills. Knowledge of menu execution, costing, and efficient kitchen operations. Ability to work effectively in a fast-paced, high-standard culinary environment.