Sous Chef – Luxury All‑Day Dining

About the role

We are seeking a talented Sous Chef to lead the All‑Day Dining kitchen of our luxury hotel. You will ensure exceptional food quality, consistency, and presentation across breakfast, lunch, dinner, in‑room dining, and special events while upholding the highest standards of hygiene and food safety.

Key responsibilities

• Manage daily operations of the All‑Day Dining kitchen, supervising breakfast, lunch, dinner, and à la carte service.
• Maintain food quality, taste, and presentation according to recipes and standards.
• Oversee mise en place, production flow, and efficient service delivery.
• Support menu development, seasonal promotions, and special dining experiences.
• Lead, motivate, and develop the culinary brigade through briefings, training, and coaching.
• Ensure compliance with HACCP, local health regulations, and company food‑safety standards.
• Conduct food‑safety audits, temperature monitoring, and respond to guest feedback.
• Prepare daily kitchen reports, forecast, order supplies, and monitor labour productivity.

Required profile

• Culinary degree or certificate.
• 4–6 years of experience in a luxury hotel environment, including at least 2 years in a Sous Chef or Junior Sous Chef leadership role.
• Proven experience managing high‑volume All‑Day Dining operations.
• Strong knowledge of international cuisine and modern culinary trends.

Required skills

• HACCP compliance and food‑safety audit expertise.