Sous Chef - Latin American Cuisine

Job title : Sous Chef - Latin American Cuisine

Summary

• The Sous Chef supports the Chef de Cuisine in managing the day-to-day culinary operations of ALTO Rooftop Restaurant & Bar.
• This role is responsible for ensuring exceptional food quality, operational efficiency, team supervision, and consistency in the execution of the restaurant's Latin American and Nigerian fusion concept.
• The Sous Chef acts as the second-in-command in the kitchen and assumes leadership responsibilities in the absence of the Chef de Cuisine.

Responsibilities
Culinary Operations:

• Support the Chef de Cuisine in executing the restaurant's culinary vision and concept.
• Supervise daily food preparation and service operations.
• Ensure all dishes are prepared and presented according to established recipes and standards.
• Maintain consistency in flavor, quality, portion control, and presentation.
• Participate in menu development and recipe testing.
• Kitchen Leadership
• Lead and motivate kitchen colleagues during service periods.
• Assist in training, coaching, and developing culinary team members.
• Monitor staff performance and provide constructive feedback.
• Promote teamwork and maintain positive working relationships within the kitchen brigade.

Food Quality & Guest Satisfaction:

• Ensure all food leaving the kitchen meets the highest quality standards.
• Support special events, promotions, and rooftop dining experiences.
• Respond promptly to guest feedback and special dietary requests.
• Work closely with front-of-house teams to ensure seamless service delivery.

Cost Control & Inventory:

• Assist in monitoring food costs and kitchen labor costs.
• Conduct regular inventory counts and stock management.
• Minimize food waste and support sustainable kitchen practices.
• Ensure appropriate storage and rotation of all food products.

Food Safety & Hygiene:

• Enforce Hyatt food safety and sanitation standards.
• Ensure compliance with HACCP requirements and local health regulations.
• Maintain a clean, organized, and safe working environment.
• Conduct daily hygiene inspections and corrective actions when necessary.

Qualifications
Experience:

• Minimum 5-7 years of culinary experience in upscale restaurants, lifestyle venues, or international hotels.
• At least 2-3 years in a Sous Chef, Junior Sous Chef, or Senior Chef de Partie role.
• Previous experience with Latin American cuisine is highly desirable.
• Experience in fusion cuisine concepts is preferred.
• Pre-opening experience is an advantage.