Sous Chef supports the Executive Chef in managing daily kitchen operations, ensuring high standards of food quality, consistency, hygiene, and service excellence. The role involves supervising kitchen teams, assisting with menu preparation, controlling food costs, and maintaining smooth culinary operations in line with hotel standards.

Key Responsibilities

• Assist the Executive Chef in planning, organizing, and managing daily kitchen operations.
• Supervise and coordinate kitchen staff to ensure efficient workflow and service delivery.
• Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.
• Monitor food preparation, cooking processes, and portion control.
• Assist with menu planning, recipe development, and seasonal menu changes.
• Train, coach, and mentor junior kitchen team members.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor food quality, freshness, and proper storage of ingredients.
• Assist in controlling food costs, minimizing wastage, and managing inventory levels.
• Coordinate with the Storekeeper and Purchasing team regarding ingredient requirements.
• Conduct kitchen inspections and ensure cleanliness of work areas and equipment.
• Support the Executive Chef during special events, banquets, and VIP dining experiences.
• Maintain effective communication between kitchen sections and other departments.
• Assist with staff scheduling, task allocation, and performance monitoring.
• Handle operational challenges and resolve issues during service periods.
• Ensure adherence to HACCP and hotel food safety procedures.

Qualifications & Requirements

• Diploma or professional qualification in Culinary Arts, Hospitality Management, or a related field.
• Minimum 5–7 years of culinary experience, including experience as a Chef de Partie or similar supervisory role.
• Previous experience in a luxury hotel, resort, fine dining restaurant, or international hospitality environment is preferred.
• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• Good understanding of food cost control, inventory management, and kitchen hygiene standards.
• Proven ability to supervise and motivate kitchen teams.
• Strong organizational and time management skills.
• Ability to work under pressure in a fast-paced kitchen environment.
• Good communication and leadership skills.
• Good command of English; Sinhala/Tamil language skills will be an advantage.

Preferred Skills

• Experience managing multiple kitchen sections or outlets.
• Knowledge of international cuisines and modern culinary trends.
• Experience in menu development and kitchen training.
• Strong understanding of HACCP, food safety, and sanitation practices.
• Ability to maintain consistent quality during high-volume service.
• Professional approach with a passion for culinary excellence.