Sous Chef - All Day Dining

The Sous Chef will support the Chef de Cuisine in managing the day-to-day culinary operations of the All-Day Dining restaurant, including breakfast buffet, lunch, dinner, Sunday brunch, room service support, and special promotions\:

• Minimum 4-6 years of culinary experience, including at least 2 years as Sous Chef or Junior Sous Chef in an international hotel or high-volume restaurant.
• Experience in\:
o Continental and local fusion breakfast buffet operations.
o International all-day dining restaurants.
o Sunday brunch and themed buffet events.
Technical Competencies
• Strong knowledge of\:
o International cuisine.
o Continental breakfast production.
o Mediterranean and and African specialties.
o Buffet presentation and food quality standards.
• Ability to\:
o Supervise food preparation and service.
o Maintain portion and quality control.
o Manage food cost and minimize waste.
o Conduct inventory and stock control.
o Ensure HACCP compliance.
o Train and develop culinary colleagues.