Sous Chef Cold Kitchen

Roles and responsibilities

Creating visually stunning and flavorful dishes in the cold kitchen.
Overseeing daily operations of the cold kitchen and collaborating with the culinary team to deliver excellence.
Training, mentoring, and developing team members to maintain high-quality standards.
Monitoring and managing food inventory, ensuring freshness and adherence to hygiene standards.
Collaborating with the Executive Chef and Food & Beverage team to design innovative menus and cater to guests' needs.
Kitchen Operations and Management
Supervise Cold Kitchen Operations: Oversee the preparation and presentation of cold dishes, including salads, appetizers, charcuterie, and garnishes. Ensure that all dishes meet quality standards and are prepared on time.
Staff Supervision: Lead and manage the cold kitchen team, assigning tasks, providing guidance, and ensuring all kitchen staff work efficiently and maintain high standards of cleanliness.
Training and Development: Train junior kitchen staff on cold kitchen techniques, food safety, and company standards. Encourage continuous learning and development within the team.
Inventory Management: Oversee the storage, ordering, and rotation of ingredients in the cold kitchen, ensuring that products are fresh and used efficiently. Track inventory levels and report shortages or excess stock to the Executive Chef.
Quality Control: Maintain the consistency and quality of all cold dishes, checking that they are prepared according to recipe specifications and plated attractively.
Menu Planning and Preparation
Menu Creation: Assist the Executive Chef in designing cold dishes, salads, and appetizers for daily menus, special events, and seasonal offerings. Suggest innovative dishes to improve the cold kitchen offerings.
Recipe Development: Work with the culinary team to develop and refine cold recipes, ensuring that they are delicious, cost-effective, and practical for the kitchen operations.
Portion Control: Ensure that dishes are portioned correctly and are consistent in size and presentation to meet guest expectations and minimize waste.
Presentation: Oversee the artful presentation of cold dishes, ensuring that all items are visually appealing and plated to high standards.
Health and Safety Compliance
Food Safety: Ensure all cold dishes are prepared in compliance with health and safety regulations, including proper food handling, storage, and sanitation.
Hygiene Standards: Maintain a clean and organized cold kitchen at all times, adhering to strict hygiene protocols to avoid contamination and ensure food safety.
Waste Reduction: Implement practices that reduce food waste, such as utilizing leftover ingredients or creating new dishes with excess items.

Desired candidate profile

• Degree or certificate in culinary arts, with specialization or experience in cold kitchen operations.
• At least 5 years of experience in a culinary role, including 1 year in a supervisory capacity.
• Expertise in cold kitchen techniques, including salads, charcuterie, and garnishes.
• Strong communication skills and ability to work collaboratively in a team environment.
• Knowledge of local and international food safety standards.
• Ability to speak the local language(s) is essential.
  

What you can expect from us:

We provide the tools and support needed to succeed, including:

• A competitive salary and benefits package to reward your hard work.
• Opportunities for professional growth and culinary training.
• Full uniform and access to world-class employee discounts.
• A supportive and inclusive environment where every team member can thrive.