Sous Chef

Job Summary The Sous Chef provides hands-on leadership within the kitchen, supervises culinary associates, oversees food preparation and production, ensures compliance with food safety standards, and contributes to the financial performance of the culinary department. This role plays a critical part in maintaining operational excellence, developing culinary talent, and delivering memorable dining experiences. Key Responsibilities · Assist in the daily operation and management of kitchen operations across all assigned outlets, supervising the staff throughout daily operations. Conduct pre-service briefings and ensure clear communication across the team throughout each shift. Lead by example through active participation in food preparation, cooking, plating, and service. Ensure all kitchen equipment is maintained and utilized correctly. · Ensure adequate mise en place and production planning to support operational requirements. · Support receiving, storage, inventory management, and stock rotation procedures. · Assist with special events, promotions, VIP functions, and banquet operations as required. · Ensure all food products meet brand standards for quality, consistency, taste, and presentation. · Assist with the development of seasonal menus, promotions, and special culinary offerings. · Create visually appealing food presentations aligned with outlet concepts and brand expectations. Promote innovation and creativity while maintaining consistency and operational standards. · Assist in managing food cost targets, labor productivity, purchasing/receiving processes, and inventory controls. Monitor ingredient usage and minimize food waste through proper production planning. This includes supporting inventory counts and stock control procedures. · Assist in maintaining correct portion control and recipe adherence to achieve budget goals. Identify opportunities to improve efficiencies and support profitability objectives. · Support forecasting and production planning based on business levels and demand. · Interact with guests when appropriate to obtain feedback on food quality and dining experiences. Assist with resolving guest concerns and implementing service recovery initiatives. · Support ongoing efforts to improve guest satisfaction scores and culinary performance. Conduct routine brand standard audits designed to ensure optimal service execution. · Coordinate effectively with the Front Desk, Restaurant, and other hotel departments to ensure seamless operations and guest satisfaction. · Assist with coaching staff, employee probation, disciplinary or related matters. This includes their daily work life support to foster a collaborative, healthy and engaging environment. · Ensure compliance with local health regulations, food safety standards, HACCP principles, cleanliness and sanitation standards, proper storage of ingredients, food items, chemicals or similar. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · Diploma or Degree from an accredited institution in Culinary Arts, Hotel Management or equivalent. · 3-5years’ culinary experience in hospitality or restaurant operations is preferred. · Previous supervisory experience would be an asset. · Valid.

Listing details

Company

Hyatt Place Guyana Georgetown

Location

East Bank Demerara

Sector

Hospitality & Tourism

Posted

2026-08-27 (25 days ago)

Closing date

No closing date published

Listing review date

2026-10-21 (30 days left)

Original source

Careers.gy