Sous Chef

Job Purpose
The Sous Chef is responsible for supporting the Executive Chef in delivering exceptional culinary experiences for the Board of Directors, Executive Management, VIP guests, corporate meetings, and special events. The role focuses on preparing high-quality fine dining meals, maintaining impeccable food presentation, ensuring confidentiality and professionalism, and overseeing the smooth operation of the executive kitchen while maintaining the highest food safety and hygiene standards. Corporate executive dining requires high-quality food, precise timing, discretion, and the ability to accommodate executive preferences and dietary requirements.
Key Responsibilities

• Assist the Executive Chef in the day-to-day management of the executive kitchen.
• Prepare and present fine dining meals for the Board of Directors, executives and VIP visitors.
• Ensure all meals are prepared to exceptional culinary and presentation standards.
• Assist with menu planning for board meetings, executive lunches, conferences and corporate functions.
• Develop seasonal menus incorporating local and international cuisine.
• Prepare bespoke menus for business breakfasts, working lunches, cocktail functions and formal dinners.
• Cater for special dietary, religious, allergy and nutritional requirements.
• Supervise food preparation, cooking and plating to ensure consistency and quality.
• Lead the kitchen team during service in the absence of the Executive Chef.
• Train, mentor and supervise junior chefs and kitchen assistants.
• Maintain high standards of cleanliness and kitchen organisation.
• Ensure compliance with HACCP, food safety and sanitation regulations.
• Monitor food temperatures, storage and stock rotation using FIFO principles.
• Assist with food ordering, receiving and inventory management.
• Monitor food costs, minimise waste and maintain portion control.
• Ensure kitchen equipment is maintained and serviceable.
• Work closely with Facilities, Corporate Services and Executive Assistants to coordinate catering requirements.
• Maintain absolute confidentiality regarding Board meetings, executive schedules and sensitive company information.
• Deliver outstanding customer service with professionalism and discretion.
• Support high-profile corporate events and executive entertainment.
• Ensure all meals are served within strict timelines.

Minimum Qualifications

• Diploma or Certificate in Culinary Arts, Professional Cookery or Hospitality Management.
• Food Safety and Hygiene Certification (HACCP preferred).
• Valid Health/Medical Certificate (where required).
• First Aid Certificate (advantageous).

Experience

• Minimum 4–6 years' experience in a professional kitchen.
• At least 2–3 years' experience as a Sous Chef in executive dining, luxury hotels, fine dining restaurants, corporate catering or VIP hospitality.
• Experience catering for Board members, executives, diplomats or high-profile clients is highly advantageous.
• Experience in menu development and fine dining presentation.
• Experience managing kitchen teams and supervising food production. Relevant hospitality standards emphasize supervisory experience, food quality, staff leadership and compliance with food safety requirements.

Knowledge & Skills

• Advanced culinary and fine dining techniques.
• Strong knowledge of international and contemporary cuisine.
• Excellent plating and food presentation skills.
• Menu planning and recipe development.
• Food costing and budget management.
• Inventory and stock control.
• HACCP and food safety compliance.
• Leadership and staff development.
• Excellent organisational and time management skills.
• Ability to work under pressure and meet strict deadlines.
• Knowledge of executive hospitality and corporate etiquette.
• Computer literacy (Microsoft Office and catering management systems).

Personal Attributes

• Highly professional and well-presented.
• Exceptional attention to detail.
• Strong leadership and interpersonal skills.
• Discreet and trustworthy with confidential information.
• Creative and passionate about culinary excellence.
• Calm under pressure.
• Flexible and adaptable to changing executive schedules.
• Customer-focused with excellent communication skills.
• Honest, reliable and dependable.
• Strong work ethic and commitment to excellence.

Working Conditions

• Corporate office environment with an executive kitchen.
• Primarily weekday operations, with occasional evenings, weekends and public holidays for Board meetings, executive functions and corporate events.
• Fast-paced environment requiring flexibility and the ability to respond to last-minute executive requests.
• Frequent interaction with senior executives, Board members and VIP guests.

Experience

• Minimum 4–6 years' experience in a professional kitchen.
• At least 2–3 years' experience as a Sous Chef in executive dining, luxury hotels, fine dining restaurants, corporate catering or VIP hospitality.
• Experience catering for Board members, executives, diplomats or high-profile clients is highly advantageous.
• Experience in menu development and fine dining presentation.
• Experience managing kitchen teams and supervising food production. Relevant hospitality standards emphasize supervisory experience, food quality, staff leadership and compliance with food safety requirements.