Sous Chef - All Day Dining

About the role

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

Key responsibilities

• Supervise food preparation and service across all dining periods.
• Maintain portion control, food quality standards and buffet presentation.
• Manage food cost, minimize waste and conduct inventory and stock control.
• Ensure HACCP compliance and uphold kitchen hygiene practices.
• Train and develop culinary colleagues.

Required profile

• Minimum 4‑6 years culinary experience, including at least 2 years as Sous Chef or Junior Sous Chef in an international hotel or high‑volume restaurant.
• Experience with continental and local fusion breakfast buffets, international all‑day dining, Sunday brunch and themed buffet events.
• Qualification in Kitchen Production or Management is an advantage.
• Comprehensive knowledge of occupational health and safety standards.
• Basic computer skills in MS Office and familiarity with a recipe maintenance system.

Required skills

• International cuisine knowledge.
• Continental breakfast production.
• Mediterranean and African specialties.
• Buffet presentation and food quality standards.
• HACCP compliance.
• Inventory and stock control.
• MS Office proficiency.
• Recipe maintenance system usage.