Hospitality and TourismFull-TimeMid-level(3-5 yrs)
Job Description
Emerge Egress Consulting (EEC) is seeking a Sous Chef to manage day-to-day kitchen operations while maintaining high standards of food quality, consistency, and service delivery. The Sous Chef will contribute to operational efficiency, uphold health and safety standards, and support menu development, all while promoting a positive and high-performing team environment.
Core Duties and Responsibilities
Leadership: Provide daily leadership, supervision, and guidance to kitchen staff to ensure smooth operations.
Communication: Communicate regularly on operational progress, challenges, and achievements within the kitchen; maintain open communication with the Food & Beverage team and relay guest feedback.
Operations: Support the execution and coordination of all kitchen activities; actively participate in operations to meet targets related to sales, service delivery, and quality.
Menu Development: Review and enhance food preparation methods and presentation standards; collaborate with the F&B department to develop creative promotions and expand menu offerings.
Quality Control: Conduct regular inspections of restaurant, banquet, and in-room dining setups to ensure standards are met; perform routine checks of kitchen areas to maintain hygiene.
Team Management: Promote a professional, disciplined, and team-oriented work culture; participate in talent identification and recruitment; supervise staff scheduling, leave planning, and attendance.
Performance & Training: Support staff performance management, including appraisals and goal setting; lead and facilitate on-the-job training initiatives.
Compliance & Safety: Ensure adherence to all company policies, health regulations, safety standards, and HACCP standards.
Financial Management: Contribute to budgeting, cost control, and financial performance management; assist in managing inventory and labor costs; ensure accurate recipe costing.
Job Specifications and Qualifications
Diploma or Higher Diploma in Culinary Arts, Food Production, or a related field.
At least 3 years of management experience in a similar role with a proven track record.
Experience in a high-volume business hotel environment is an added advantage.
Proficiency in hotel management systems and Microsoft Office Suite.
In-depth knowledge of HACCP standards.
Key Competencies
Strong awareness of current culinary trends and a passion for continuous learning.
Demonstrated leadership and team management skills in a fast-paced environment.
Good report writing skills for menus, purchase orders, and checklists.
Excellent communication and interpersonal skills.
Strong service orientation and customer focus.
Attentive to detail with effective listening skills.
How to Apply
Interested and qualified candidates should forward their CV to: careers@emergeegressconsulting.com using the position title as the subject of the email.
How to Apply
Interested and qualified candidates should forward their CV to: careers@emergeegressconsulting.com using the position title as the subject of the email.
