Descriptions

Summary

**Sous Chef at Ramada Resort Hotel June 2026**

**Overview**
• We are seeking a talented, passionate, and experienced Sous Chef to join our culinary team.
• The successful candidate will assist the Executive Chef in managing kitchen operations, maintaining high food quality standards, and ensuring an exceptional dining experience for our guests.

**Key Responsibilities**
• Assist the Executive Chef in planning, organizing, and supervising all kitchen operations.
• Oversee daily food preparation and ensure dishes are prepared and presented according to established recipes and quality standards.
• Supervise, motivate, and coordinate kitchen staff to ensure efficient and productive operations.
• Ensure compliance with food safety, hygiene, sanitation, and health regulations.
• Monitor food quality, portion control, and waste management to maximize profitability.
• Assist in menu planning, recipe development, and seasonal menu updates.
• Participate in the preparation of budgets and cost-control measures.
• Monitor inventory levels and coordinate the ordering, receiving, and storage of food supplies.
• Conduct regular stock counts and assist in controlling food costs.
• Ensure all kitchen equipment is properly maintained and report any repairs or maintenance requirements.
• Train, coach, and evaluate kitchen staff to maintain high performance standards.
• Schedule staff shifts and manage workforce allocation to meet operational requirements.
• Ensure timely preparation and delivery of food during service periods.
• Handle guest feedback related to food quality and take corrective action when necessary.
• Support the implementation of new culinary concepts and promotions.
• Maintain accurate records related to food production, inventory, and kitchen operations.
• Ensure adherence to company policies, procedures, and brand standards.
• Collaborate with other departments to ensure seamless guest service.
• Assist in organizing and executing special events, banquets, and catering functions.
• Monitor kitchen cleanliness and ensure all work areas are maintained to the highest standards.
• Act as the lead chef in the absence of the Executive Chef and assume full responsibility for kitchen operations.

**Requirements**
• Degree/Diploma or Certificate in Culinary Arts, Food Production, or a related field.
• Minimum of 3 years’ experience in a similar role within a reputable hotel or restaurant.
• Strong leadership and team management skills.
• Excellent knowledge of food preparation techniques and kitchen operations.
• Understanding of food safety and hygiene standards.
• Ability to work under pressure and in a fast-paced environment.
• Strong communication and organizational skills.
• Must be flexible to work in shifts, including weekends and holidays.

**Benefits**
No information available.

**Deadline**
No information available.

**Job Type**
Full-time

How to apply

See the source page for how to apply.