Sous Chef

Job description

The Sous Chef – Garde Manger is responsible for supervising the daily operations of the Cold Kitchen, ensuring that all cold food items are prepared according to approved recipes, presentation standards, and the employer operating procedures. The role includes planning production schedules, supervising culinary team members, maintaining food quality and consistency, monitoring hygiene standards, controlling food costs, and supporting menu development for restaurants, buffets, banquets, and special events. • Supervise the daily operation of the Cold Kitchen (Garde Manger). • Prepare and oversee the production of salads, cold appetizers, canapés, sandwiches, terrines, pâtés, dressings, and cold sauces. • Ensure consistent quality, freshness, taste, and presentation of all cold food items. • Plan daily production according to occupancy levels, restaurant requirements, banquets, and events. • Supervise and train Chef de Parties, Commis Chefs, and Kitchen Assistants. • Ensure compliance with the employer culinary standards, recipes, and presentation guidelines. • Maintain HACCP standards and food safety procedures at all times. • Monitor product storage, labeling, expiration dates, and FIFO stock rotation. • Control food costs through proper portioning, waste reduction, and inventory management. • Coordinate with Purchasing and Receiving to ensure product availability and quality. • Assist in developing seasonal menus and innovative cold dishes. • Ensure all buffet displays and cold food presentations meet luxury hotel standards. • Monitor equipment performance and report maintenance issues promptly. • Maintain a clean, organized, and safe working environment. • Support banquet, VIP functions, and special events as required. • Conduct daily team briefings and allocate work assignments. • Evaluate staff performance and provide coaching and continuous training. • Perform any additional duties assigned by the Executive Chef.

Requirements

• Diploma or Bachelor's Degree in Culinary Arts or an equivalent professional qualification.
• Minimum 6–8 years of culinary experience in luxury hotels.
• Minimum 2–3 years of experience as a Sous Chef or Senior Chef de Partie in a Cold Kitchen (Garde Manger).
• Extensive experience in cold food production, buffet preparation, and luxury food presentation.
• Strong experience in banquet and all-day dining operations.
• Previous experience with the employer or another international luxury hotel brand is highly preferred.
• Proven ability to manage high-volume kitchen operations while maintaining exceptional quality.

Skills