Sous Chef and Butler

• Assist the Head Chef with the planning, preparation, cooking, presentation and service of daily meals, including breakfast, lunch, dinner, refreshments and meals for official and non-official functions.
• Prepare a variety of dishes according to established recipes, menus, dietary requirements and the preferences of the employer and guests, maintaining consistent standards of quality, taste, presentation and portion control.
• Prepare and organize mise en place, sauces, stocks, salads, desserts, garnishes and other food components for daily meals and functions.
• Ensure food is prepared, handled, stored and served in accordance with food safety, hygiene, sanitation and temperature-control standards.
• Maintain the kitchen in a clean, organized and hygienic condition, ensuring equipment, utensils, work surfaces, refrigerators, freezers and storage areas are properly cleaned and maintained.
• Monitor the quality, freshness and proper storage of food products and ingredients and promptly report spoilage, shortages or food safety concerns.
• Assist with receiving, checking, organizing and storing food products, beverages and kitchen supplies, ensuring appropriate stock rotation and minimizing waste.
• Prepare dining areas and tables for meals, receptions and functions, ensuring table settings, glassware, silverware and linens are properly arranged.
• Provide professional table and beverage service, including serving meals, refreshments, tea and coffee in accordance with the requirements of the employer and guests.
• Welcome and assist guests during official, non-official and family functions, anticipating guests' needs with discreet, courteous and attentive service.

Qualifications & Experience:

• Completion of secondary school or food and beverage training is required.
• Minimum of two years' professional experience as a Sous-Chef, preferably in a 4-star hotel or reputable dining establishment.

Skills & Competencies:

• Good command of spoken and written English, with the ability to read and understand employer instructions.
• Strong knowledge of food and beverage handling, hygiene and food safety standards.
• High level of professionalism, integrity, discretion and confidentiality.
• Excellent organizational skills and attention to detail.
• Flexibility to work evenings, weekends and public holidays.
• Ability to work independently and as part of a team, and to mentor or supervise junior kitchen staff.