About the Company
Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates over 99 venues in 26 countries with a commitment to deliver authentic and diverse hospitality experiences that bring people together, all around the world.
About the Role
Join our Back of House pre-opening team at Kapitol as an enthusiastic and experienced Sous Chef and help us shape an unforgettable guest experience. Kapitol marks a bold new chapter for SHG, expanding the Group's portfolio with an immersive, game-led venue that seamlessly merges dynamic food and beverage experiences with state-of-the-art entertainment. Spanning three expansive floors and over 30,000 sq ft, Kapitol is a monumental social hub inspired by the elegance and geometry of the Art Deco era.
Responsibilities
- Assist the Head Chef in the daily operation of the kitchen.
- Replace the Head Chef during vacations and leaves and taking care of the kitchen's overall activities.
- Ensure compliance with company policies, procedures, and government regulations.
- Verify accuracy and quality of received food products and other supplies as required for daily operations.
- Submit all relevant documents to the Head Chef for immediate processing.
- Inspect product quality during and after preparation and make adjustments as required.
- Support the Head Chef in inspecting that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
- Meet customer requirements in terms of special requests and dietary needs.
- Collaborate with Executive Chef regarding special requirements, VIPs, functions, etc.
- Ensure the proper appearance (condition of uniforms) and grooming of all kitchen staff.
- Monitor daily attendance of kitchen staff and arrange production planning to run smoothly.
- Continuously develop skills and knowledge.
- Perform other duties pertinent to this job as assigned.
Qualifications
- Certified Culinary Arts Diploma.
- Minimum 2 years as Sous Chef / Junior Sous Chef in similar concepts.
- Broad knowledge of different types of cuisines.
- Prior management experience in a similar kitchen environment.
- Strong knowledge of kitchen policies, procedures, and their implementation.
- Excellent understanding of Food Safety, HACCP, sanitation, and personal hygiene standards.
- Ability to maintain and enforce high quality control standards.
- Highly organized, systematic, and detail-oriented.
- Excellent interpersonal, communication, and team management skills.
- Leadership with the ability to coach, mentor, and lead by example in a multicultural environment, fostering a positive and supportive team culture.
- Effective planning, budgeting, and cost-control abilities.
- Strong problem-solving skills with a cooperative team spirit.
