Sous Chef

Assist the Chef de Cuisine in running daily kitchen operations, maintaining high standards of food quality, hygiene, service, and guest satisfaction. Support achieving budgeted food and operating costs while supervising kitchen staff and deputising in the Chef de Cuisine’s absence. Oversee colleague performance and compliance with company health and safety standards, manage staffing, stock, food costs, deliveries, waste, and equipment, and ensure dishes follow approved recipes and hotel standards.