Sous Chef - Latin American Cuisine

About the role

The Sous Chef supports the Chef de Cuisine in managing daily culinary operations at ALTO Rooftop Restaurant & Bar, delivering a Latin American and Nigerian fusion concept. This position ensures high food quality, operational efficiency, and team leadership.

Key responsibilities

• Supervise daily food preparation and service, ensuring dishes meet established recipes, portion control, and presentation standards.
• Lead and motivate kitchen staff during service, providing training, coaching, and performance feedback.
• Assist in menu development, recipe testing, and support special events, promotions, and rooftop dining experiences.
• Monitor food and labor costs, conduct inventory counts, and implement waste‑minimisation and sustainable practices.
• Enforce Hyatt food safety and sanitation standards, ensuring HACCP compliance and a clean, safe working environment.

Required profile

• 5‑7 years of culinary experience in upscale restaurants, lifestyle venues, or international hotels.
• 2‑3 years in a Sous Chef, Junior Sous Chef, or Senior Chef de Partie role.
• Experience with Latin American cuisine and fusion concepts; pre‑opening experience is a plus.

Required skills

• HACCP compliance
• Food safety and sanitation standards