Sous Chef - In Room Dining

Responsibilities

• Assist in managing the daily operations of the In-Room Dining kitchen.
• Maintain strict food safety, hygiene, and sanitation standards in compliance with hotel policies and local regulations.
• Assist in menu planning, recipe development, and seasonal updates for the In-Room Dining menu.
• Control food costs, minimize waste, and manage inventory effectively.
• Train, mentor, and develop kitchen team members.
• Support the Executive Chef in achieving departmental goals and maintaining high guest satisfaction.
• Coordinate closely with the In-Room Dining service team to ensure timely and accurate order delivery.
• Minimum 3-5 years of culinary experience, preferably in a luxury hotel or upscale restaurant environment.
• Previous experience in In-Room Dining, Banquet, or All-Day Dining kitchen operations is preferred.
• Good understanding of food safety and hygiene standards (HACCP or equivalent) .
• Strong leadership and team management skills.
• Ability to work efficiently under pressure in a fast-paced environment.
• Excellent communication and organizational skills.
• High attention to detail and commitment to culinary excellence.

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Company Intel

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