Sous Chef

About the role

The Sous Chef will work full‑time on‑site at Petra Canyon Hotel, supporting the Head Chef in daily kitchen operations. This position ensures high‑quality food preparation, cooking and plating across breakfast, lunch and dinner, while maintaining the hotel’s culinary standards.

Key responsibilities

• Assist the Head Chef with food preparation, cooking, and plating for all menu items.
• Supervise kitchen staff, coordinate station workflows and manage shift schedules.
• Monitor inventory, assist with ordering and receiving supplies, and ensure proper storage.
• Maintain hygiene, food safety and presentation standards in line with hotel policies.
• Contribute to menu development, new dish creation and portion control.
• Train and mentor kitchen team members and collaborate with front‑of‑house staff for timely service.

Required profile

• Professional experience in a hotel, resort or restaurant kitchen, including previous roles as Sous Chef or Chef de Partie.
• Culinary diploma, certification or equivalent practical experience.
• Ability to lead, mentor staff and work efficiently during high‑volume service.
• Flexibility to work shifts, weekends and holidays.
• Familiarity with regional ingredients and interest in local flavors is an advantage.

Required skills

• Hot and cold kitchen preparation.
• Advanced cooking techniques and food presentation.
• Food safety standards and kitchen hygiene practices.
• Inventory management and ordering processes.
• Menu execution, portion control and recipe consistency.