Sous Chef – Trattoria & Desserts

About the role

We are seeking a motivated Sous Chef to support daily kitchen operations across our trattoria and dessert outlets. The role involves maintaining luxury resort standards for food quality, presentation, and consistency while stepping in as acting Chef de Cuisine when required.

Key responsibilities

• Assist in managing daily kitchen operations in assigned outlets and production areas.
• Supervise food preparation, cooking, and service for all meal periods.
• Act as Chef de Cuisine in the absence of the head chef.
• Train, motivate and supervise kitchen staff, including Chef de partie and commis.
• Participate in menu planning, recipe development and seasonal updates.
• Ensure standardized recipes, portion control and plating guidelines are followed.
• Support special events, VIP functions and promotional activities.
• Enforce HACCP, food safety, hygiene and workplace safety standards.
• Conduct daily kitchen checks for cleanliness, equipment condition and compliance.

Required profile

• Willingness to work shifting schedules.
• Certificate holder in culinary arts or equivalent.
• Minimum 5 years experience as a Sous Chef in a 5‑star hotel or fine‑dining establishment.

Required skills

• HACCP and food safety compliance.
• Menu planning and recipe development.
• Portion control and plating standards.