The Sous Chef supports the Chef de Cuisine in managing the day-to-day culinary operations of ALTO Rooftop Restaurant & Bar.
This role is responsible for ensuring exceptional food quality, operational efficiency, team supervision, and consistency in the execution of the restaurant's Latin American and Nigerian fusion concept.
The Sous Chef acts as the second-in-command in the kitchen and assumes leadership responsibilities in the absence of the Chef de Cuisine.
Responsibilities
Culinary Operations:
Support the Chef de Cuisine in executing the restaurant's culinary vision and concept.
Supervise daily food preparation and service operations.
Ensure all dishes are prepared and presented according to established recipes and standards.
Maintain consistency in flavor, quality, portion control, and presentation.
Participate in menu development and recipe testing.
Kitchen Leadership
Lead and motivate kitchen colleagues during service periods.
Assist in training, coaching, and developing culinary team members.
Monitor staff performance and provide constructive feedback.
Promote teamwork and maintain positive working relationships within the kitchen brigade.
Food Quality & Guest Satisfaction:
Ensure all food leaving the kitchen meets the highest quality standards.
Support special events, promotions, and rooftop dining experiences.
Respond promptly to guest feedback and special dietary requests.
Work closely with front-of-house teams to ensure seamless service delivery.
Cost Control & Inventory:
Assist in monitoring food costs and kitchen labor costs.
Conduct regular inventory counts and stock management.
Minimize food waste and support sustainable kitchen practices.
Ensure appropriate storage and rotation of all food products.
Food Safety & Hygiene:
Enforce Hyatt food safety and sanitation standards.
Ensure compliance with HACCP requirements and local health regulations.
Maintain a clean, organized, and safe working environment.
Conduct daily hygiene inspections and corrective actions when necessary.
Qualifications
Experience:
Minimum 5-7 years of culinary experience in upscale restaurants, lifestyle venues, or international hotels.
At least 2-3 years in a Sous Chef, Junior Sous Chef, or Senior Chef de Partie role.
Previous experience with Latin American cuisine is highly desirable.
Experience in fusion cuisine concepts is preferred.
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