Sous Chef

The Majestic Team is seeking a highly experienced and creative Sous Chef to act as the second-in-command to the Executive Chef. This leadership role involves managing kitchen operations, ensuring food quality and consistency, and supervising the culinary team.

Responsibilities:

• Assist the Executive Chef in managing daily kitchen operations, including menu planning, food preparation, and staff supervision.
• Ensure that all food production meets the highest standards of quality, hygiene, and presentation.
• Manage inventory, control food costs, and minimize waste.
• Train, mentor, and motivate the kitchen staff (Commis, CDP, etc.).
• Ensure compliance with all health and safety regulations.

Requirements:

• Proven experience (5+ years) in high-volume, quality culinary operations, with at least 2 years spent at the Sous Chef or Junior Sous Chef level, preferably within a four or five-star hotel.
• Formal training or Diploma in Culinary Arts.
• Expert knowledge of various international cuisines, cooking techniques, and food safety protocols.
• Strong leadership, team management, and organizational skills.

Required Skills

• Kitchen Management
• Food Cost Control
• Menu Development
• Team Leadership
• HACCP/Hygiene Standards