Career Opportunities

Responsibility

The Sous Chef for the Cold Kitchen is responsible for the efficient operation, supervision, and management of the cold kitchen section, including the preparation of salads, appetizers, cold cuts, dressings, sandwiches, and buffet displays. The role ensures high standards of food quality, presentation, hygiene, and cost-efficiency while leading and mentoring the kitchen team.
 

• Oversees kitchen operations including mise en place, food production, buffet preparation, and quality control, ensuring adherence to recipes and hygiene standards.
• Manages staff scheduling, attendance, training, and discipline while fostering communication and productivity across shifts.
• Coordinates closely with chefs, restaurant managers, stewarding, and housekeeping to ensure smooth operations, cleanliness, and proper food storage.
• Monitors food inventory, requisitions, equipment maintenance, and cost control to optimize efficiency and maintain budget targets.
• Participates in menu planning, staff meetings, and special events while ensuring compliance with hotel policies and food safety regulations.

Qualifications

• Diploma or degree in Culinary Arts or related field
• Minimum 3–5 years of experience in a similar role within a high-volume kitchen
• Strong leadership and team management skills
• In-depth knowledge of food safety standards, hygiene, and kitchen operations
• Excellent communication and organizational abilities
• Ability to manage inventory, control food costs, and maintain quality standards
• Experience in menu planning and staff training
• Flexibility to work shifts, weekends, and holidays as required
• Proficient in coordinating with multiple departments and handling operational challenges
• Familiarity with hotel or large-scale restaurant kitchen environments is an advantage