Sous Chef

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality food and exceptional presentation across all outlets. This senior kitchen position involves leading food production, ensuring compliance with safety and hygiene standards, and coordinating closely with the purchasing and F&B teams.

Key responsibilities

• Assist the Executive Chef in daily kitchen operations and strategic planning.
• Lead food production, set cooking procedures, and monitor consistency of dishes.
• Maintain food quality, safety, hygiene, and cleanliness in line with regional guidelines.
• Coordinate stock and raw‑material availability with the Purchase department.
• Work with the F&B Manager on promotions, food festivals, menu planning and pricing.
• Control food costs through recipe costing, pricing and inventory management.
• Inspect kitchen areas to ensure health and safety regulations are met.
• Supervise, train and motivate kitchen staff to achieve performance standards.
• Conduct regular stocktaking and manage inventory efficiently.

Required profile

• Minimum 7 years of relevant experience, preferably in a 4‑5 star hotel or large catering operation.
• Degree in Culinary Arts or a Diploma in Food Production.
• Strong knowledge of cooking techniques, kitchen operations and food‑safety regulations.
• Excellent interpersonal and communication skills.
• Ability to work under pressure in a fast‑paced environment and handle shift duties.

Required skills

• Food safety regulations
• Inventory management
• Cost control and recipe costing
• Menu planning and pricing
• Computer operation for kitchen management systems

What we offer

• Opportunity to work in a dynamic, international airport environment.
• Professional development within a reputable hospitality brand.
• Collaborative team culture focused on culinary excellence.