Sous Chef| Lounges & Premium Operations

About the Role:

As a Sous Chef, you will be responsible for the kitchen and ensure that the food used is of top quality to a five star standard, and that are cost efficient and constantly liaise with the Culinary Support Team, Sous Chef and Senior Executive Sous Chef for updates. 
You will also implement the procedures set by the Food Safety and Hygiene Officers and Senior Executive Sous Chef and inform staff of their importance in our industry.
You should be able to communicate professionally, especially when stress mounts and tempers rise and authoritatively delegate job tasks to Chef De Parties and Demi Chef De Parties as operations demand. 
 

Operational:

• Planning and directing food preparation and service in all the lounge kitchens with Senior Executive Sous Chef. 

  
  
  

• Maintaining menu specifications standards, ensuring buffet and outlet SOP’s are followed by lounge chefs at all times. To ensure correct methods are used for preparation of food and to check presentation. 

  
  
  

• Constantly check quality and quantity of food going out of the kitchen to make sure an efficient, smooth and quick service to our esteemed customers while maintaining five star standards.

  
  
  

• Effectively control the food production giving maximum quality, yield, managing wastage. Ensure each section is controlling mise-en-place quality, quantity and is storing it correctly. 

  
  
  

• Assisting in forecasting food consumption and order the lounges food requirements in an economical manner.

  
  
  

• Support internal communications requirements linking kitchen personnel with other operating departments. 

  
  
  

• Ensure that the kitchen is organised and run to the highest possible levels of safety and hygiene.

  
  
  

• Maintain a high standard of personal hygiene and appearance at all times within the team. 

  
  
  

• Receiving inspection of food coming into the kitchen for quality, quantity and food safety compliance. 

  
  
  

• Control all food storage activities to ensure that all food is kept in prime condition and a good method stock rotation is used in all areas and sections of the kitchen. 

  
  
  

• Ensure that all maintenance requests are reported to the support services team on discovery in order to correct immediately. Accurate records to be kept. 

  
  
  

• Ensure that each lounge is manned efficiently and that the Chefs de Partie, Demi Chefs de Partie, Commis Chefs and Kitchen Stewards are working to the best of their ability. 

  
  
  

• Supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

  
  
  

• Monitoring staff compliance with prescribed operating methods and exercising necessary control to ensure security of stock and property of the Company. 

  
  
  

• Ensure health and safety training is completed and recorded in line with the company guidelines. 

  
  
  

• The Sous Chef may also need to effectively discipline underperforming staff members. 

  
  
  

• Keep the staff motivated and united bringing about healthy competition. 

  
  
  

• Undertake any other duty, which he/she may reasonably be, requested to do. 

  
  
  

Be part of an extraordinary story

Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You’ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be a part of our future, and build the life you want while being part of an international community. Our best is here and still to come. To us, impossible is only a challenge. Join us as we dare to achieve what’s never been done before.

Together, everything is possible

• Closing Date: 2026-05-28