Assistant Sous Chef
Summary
The Assistant Sous Chef supports the Executive Chef and Sous Chef in overseeing daily kitchen operations, ensuring high-quality food production, maintaining food safety standards, and supervising kitchen staff. This role plays a key part in delivering exceptional dining experiences aligned with the hotel’s brand standards.
Key Responsibilities
Kitchen Operations
Assist in planning, organizing, and directing food preparation in all outlets (restaurant, banquets, room service, etc.).
Ensure consistent food quality, presentation, and portion control.
Supervise kitchen staff during shifts and delegate tasks effectively.
Step in for the Sous Chef in their absence.
Food Quality & Standards
Maintain high culinary standards and presentation.
Ensure recipes and production levels are followed accurately.
Monitor food freshness and proper storage.
Health & Safety Compliance
Enforce food safety, sanitation, and hygiene standards (HACCP).
Ensure compliance with local health regulations.
Maintain a clean and organized kitchen environment.
Team Leadership
Train, mentor, and motivate kitchen staff.
Assist in scheduling and managing labor costs.
Support performance evaluations and disciplinary actions when necessary.
Inventory & Cost Control
Assist with ordering and inventory management.
Minimize waste and control food costs.
Monitor stock levels and report shortages.
All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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