Senior Sous Chef

Job Description

Title: Senior Sous Chef

Company Name: Hotel Sarina

Vacancy: --

Age: Na

Job Location: Dhaka

Salary: Negotiable

Experience:

• 10 to 15 years
• The applicants should have experience in the following business area(s): Hotel

• 10 to 15 years
• The applicants should have experience in the following business area(s): Hotel

• A minimum of 10 to 15 years of culinary experience in well-respected, five-star establishments is required, with at least 3 to 5 years in a senior kitchen leadership position.

• The candidate should have a strong foundation across multiple kitchen areas such as hot kitchen, banquets, and fine dining outlets, with demonstrated expertise in food quality, kitchen operations, and staff management.

• Exposure to multiple properties is preferred, while also showing a loyal and stable work history.

• The ideal candidate will have experience in leading teams, conducting practical training sessions, and implementing new culinary concepts.

• Participation in food promotions, menu planning, and knowledge of international cuisines is advantageous.

• A culinary degree or diploma is preferred, though not mandatory if the candidate can demonstrate strong leadership, a high level of technical skill, and a commitment to excellence in guest service and food standards.

PROFILE OF A SENIOR SOUS CHEF

The Senior Sous Chef is the second-in-command in the kitchen and a key leader in the culinary team. Reporting directly to the Executive Chef, the Senior Sous Chef is responsible for supporting all aspects of kitchen operations, including supervision of kitchen staff, food production, quality control, hygiene standards, and culinary innovation. They are expected to maintain five-star service standards, ensure smooth kitchen operations, and take full command in the absence of the Executive Chef. This position plays a critical role in leading the team, training staff, and consistently elevating the guest dining experience.

RESPONSIBILITIES OF THE SENIOR SOUS CHEF

• Oversee and supervise all kitchen sections, ensuring consistency in food preparation, taste, quality, and presentation according to hotel standards.

• Assist the Executive Chef in planning and executing new menus, seasonal promotions, and specialty events.

• Lead daily operations of the kitchen, managing the culinary brigade and ensuring proper delegation of tasks across all areas (hot kitchen, pastry, butchery, etc.).

• Monitor food cost, portion control, inventory, and stock rotation, minimizing waste and aligning with budget targets.

• Uphold the highest standards of hygiene and cleanliness in compliance with HACCP and food safety regulations.

• Train, mentor, and develop junior chefs and Chef de Parties, fostering a positive and productive working environment.

• Conduct regular inspections of kitchen areas, equipment, and storage to ensure operational efficiency and safety.

• Handle administrative duties such as scheduling, requisitions, kitchen reports, and supplier coordination in collaboration with the Executive Chef.

• Manage kitchen operations during service, ensuring timely and flawless execution of dishes and buffet setups.

• Assist in staff evaluations, recruitment, and discipline in accordance with HR and departmental policies.

• Act as a role model for professionalism, grooming, punctuality, and work ethics in the kitchen team.

• Take full charge of the kitchen in the absence of the Executive Chef, ensuring seamless service and guest satisfaction.

• Actively participate in hotel initiatives such as sustainability programs, cost-saving projects, and food quality improvement committees.