Sous Chef - All Day Dining

The Sous Chef will support the Chef de Cuisine in managing the day-to-day culinary operations of the All-Day Dining restaurant, including breakfast buffet, lunch, dinner, Sunday brunch, room service support, and special promotions:

• Minimum 4-6 years of culinary experience, including at least 2 years as Sous Chef or Junior Sous Chef in an international hotel or high-volume restaurant.
• Experience in:
o Continental and local fusion breakfast buffet operations.
o International all-day dining restaurants.
o Sunday brunch and themed buffet events.
Technical Competencies
• Strong knowledge of:
o International cuisine.
o Continental breakfast production.
o Mediterranean and and African specialties.
o Buffet presentation and food quality standards.
• Ability to:
o Supervise food preparation and service.
o Maintain portion and quality control.
o Manage food cost and minimize waste.
o Conduct inventory and stock control.
o Ensure HACCP compliance.
o Train and develop culinary colleagues.

The Sous Chef will support the Chef de Cuisine in managing the day-to-day culinary operations of the All-Day Dining restaurant, including breakfast buffet, lunch, dinner, Sunday brunch, room service support, and special promotions:

• Minimum 4-6 years of culinary experience, including at least 2 years as Sous Chef or Junior Sous Chef in an international hotel or high-volume restaurant.
• Experience in:
o Continental and local fusion breakfast buffet operations.
o International all-day dining restaurants.
o Sunday brunch and themed buffet events.
Technical Competencies
• Strong knowledge of:
o International cuisine.
o Continental breakfast production.
o Mediterranean and and African specialties.
o Buffet presentation and food quality standards.
• Ability to:
o Supervise food preparation and service.
o Maintain portion and quality control.
o Manage food cost and minimize waste.
o Conduct inventory and stock control.
o Ensure HACCP compliance.
o Train and develop culinary colleagues.

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.