Sous Chef

About the role

• The Sous Chef is responsible for assisting the Executive Chef in the daily operation of the kitchen by ensuring the highest standards of food quality, presentation, hygiene, and guest satisfaction.
• The role supervises kitchen associates, maintains cost controls, and ensures compliance with Hyatt brand standards and food safety regulations.
• The Sous Chef assumes full responsibility for kitchen operations in the absence of the Executive Chef or Executive Sous Chef.

Responsibilities
Culinary Operations:

• Supervise the preparation, cooking, and presentation of all food items.
• Ensure consistency in food quality, taste, and presentation according to Hyatt standards.
• Develop and implement creative menu items in collaboration with the Executive Chef.
• Monitor portion control to minimize waste and control food costs.
• Ensure timely food production during all meal periods and special events.
• Maintain recipe compliance and quality standards.

Leadership & Team Management:

• Supervise, train, coach, and motivate kitchen associates.
• Prepare staff schedules and allocate duties efficiently.
• Conduct on-the-job training and performance evaluations.
• Foster teamwork and a positive working environment.
• Assist in recruitment, onboarding, and disciplinary processes when required.

Financial & Inventory Management:

• Monitor food cost, labour cost, and kitchen productivity.
• Assist with purchasing, receiving, and inventory management.
• Ensure proper storage, rotation (FIFO), and stock control.
• Monitor daily requisitions and minimize food waste.

Food Safety & Hygiene:

• Ensure compliance with HACCP, Hyatt food safety standards, and local health regulations.
• Maintain cleanliness and sanitation of kitchen equipment and work areas.
• Ensure proper handling and storage of food products.
• Prepare the kitchen for internal and external health inspections.

Guest Service:

• Ensure all culinary products exceed guest expectations.
• Respond promptly to guest feedback regarding food quality.
• Support banquet, conference, and special event operations.
• Collaborate with other departments to deliver exceptional guest experiences.

Administration:

• Complete daily kitchen reports and production records.
• Participate in departmental meetings and training sessions.
• Assist in payroll preparation and scheduling.
• Perform other duties assigned by the Executive Chef.

Requirements

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum 5 years of culinary experience in a luxury hotel or fine dining restaurant, including supervisory experience.
• Strong knowledge of international and local cuisines.
• Experience in menu planning, food costing, and inventory management.
• Knowledge of HACCP and food safety regulations.
• Proficiency in Microsoft Office and kitchen management systems is an advantage.

What We Offer

• Long term career growth opportunities
• A motivated and connected team
• 12 complimentary nights (per year) in other Hyatt properties around the world as well as colleague rates and discounts
• And a company that truly cares.

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should:
Click here to apply online

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