3–5 years’ proven experience in a kitchen leadership role (Sous Chef or Senior Chef de Partie) in luxury hospitality or fine dining. Please refer to the job advert for further information.
Sous Chef
Paradise Cove is a luxury beachfront restaurant and lounge in Midigama, known for delivering refined dining experiences in a high-end coastal setting. We are seeking a Sous Chef to act as the second-in-command in the kitchen, directly supporting the Head Chef in all operational aspects. This role requires discipline, consistency, and leadership to ensure that standards are upheld and that the kitchen operates smoothly at all times.
Why Join Us?
As Sous Chef at Paradise Cove, you are the operational backbone of the kitchen, ensuring that every service runs with precision and discipline. This is a key leadership position where reliability and accountability are just as important as culinary expertise.
Key Responsibilities
- Assist the Head Chef in daily kitchen management, ensuring smooth service and operational efficiency.
- Supervise line cooks and kitchen staff, assigning tasks and monitoring performance during shifts.
- Enforce portion control, presentation, and consistency according to established standards.
- Manage stock levels, oversee deliveries, and ensure correct storage of food items.
- Maintain strict hygiene, sanitation, and safety practices in compliance with regulations.
- Step into the Head Chef’s role when required, taking full responsibility for kitchen operations in their absence.
- Support in scheduling, attendance tracking, and ensuring staff discipline in the kitchen.
- Monitor and reduce wastage, reporting variances to the Head Chef and management.
- Assist with training new staff and developing existing team members for improved performance.
- Coordinate with the service team to ensure smooth communication between kitchen and floor.
Qualifications & Experience
- 3–5 years’ proven experience in a kitchen leadership role (Sous Chef or Senior Chef de Partie) in luxury hospitality or fine dining.
- Strong operational knowledge of kitchen workflows, stock control, and compliance.
- Fluent English is a must (spoken and written) for coordination and reporting.
- Excellent leadership and organizational skills, with the ability to enforce discipline.
- Solid understanding of cost control and efficiency in high-volume service.
- Ability to work under pressure while maintaining consistency and attention to detail.
- Flexibility to work evenings, weekends, and seasonal demand periods.
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