Sous Chef - Hotel Restaurant

About the role

The Sous Chef assists in managing daily kitchen operations and works with guests as part of a project demonstrating the capabilities required at La Maison 20 Degrés Sud. The role covers running the kitchen, training and motivating culinary staff, and helping shape the restaurant's image.

Key responsibilities

• Manage day-to-day kitchen operations and give direction to the kitchen team
• Train, develop and motivate supervisors and culinary staff to consistently meet food preparation standards
• Teach preparation according to well-defined recipes and follow up on continuous improvement of the cuisine
• Create decorative food displays and help determine how food should be presented
• Take part in menu development and keep accurate costing of all dishes served
• Ensure compliance with food handling, sanitation and health department standards, including proper temperatures and equipment maintenance
• Keep time and payroll records and attend daily kitchen briefings, weekly meetings and special events meetings
• Plan and direct food preparation, fix problems and complaints, and give plated dishes their final touch
• Assist in kitchen inventory, control equipment and plan for the commercial launch of the restaurant
• Participate in social, environmental and staff welfare projects

Required profile

• Ability to lead, influence and coach kitchen staff and communicate professionally with guests and colleagues
• Team player who can delegate multiple tasks and solve problems efficiently
• Punctual attendance, proper grooming and uniform, and a positive professional image
• Food handling and sanitation certifications