Sous Chef | Full Time

The role focuses on banquet operations, breakfast operations, and high tea service — including special high tea events such as Mother's Day high tea — and will work collaboratively across other parts of the kitchen as required.

Hands-on leadership & people

• Lead from the floor — in on the line, covering gaps, not directing from the sidelines

• Roster and run daily kitchen activity for banquet, breakfast and high tea, managing labour cost

• Coach the team through feedback and recognition

• Partner with the Chef de Cuisine / F&B Manager on recruitment and performance matters

• Build a connected, positive team culture across departments

Responsible business

• Uphold food quality and consistency across banquet, breakfast and high tea

• Track competitor and industry trends for fresh ideas, especially for high tea and events

• Manage safe food storage and stock levels to minimise waste

• Maintain a hygienic, HACCP-compliant kitchen with equipment in good working order

• Deliver HACCP refresher training as needed

• Follow all regulatory and company policy requirements

• Pitch in on ad-hoc duties as they arise

Guest experience

• Use guest feedback to keep raising the standard

• Bring strong product knowledge to guest and colleague questions

• Partner with the Chef de Cuisine / F&B Manager on menu development, costing and training

• Stay visible and hands-on during service

• Engage directly with clients, including for special high tea events

• Work with the Events/Meetings team to balance client and operational needs

Financial

• Responsible for banquet and high tea food menu costing, working together with the Chef de Cuisine ensure documentations are current

• Track food cost against budget and flag variances early

• Roster and manage labour effectively

• Order and manage stock in line with purchasing policy