Sous Chef (Female) YOSH HOSPITALITY LLC OPC

Key Responsibilities

• Menu planning & culinary delivery – Develop seasonal, nutritionally balanced and bespoke menus . Prepare exceptional breakfasts, lunches, dinners and private event menus with consistently high presentation and flavour standards.

• Private events & entertaining – Plan, coordinate and execute intimate and large-scale private functions, bespoke tasting menus and off-site catering as required, ensuring every detail is anticipated and delivered to the highest standard.

• Kitchen management – Oversee daily kitchen operations including food preparation, cooking, plating, cleaning schedules and equipment maintenance to ensure efficiency and continuity of service.

• Food safety & compliance – Implement and monitor compliance with all food safety, hygiene and health regulations (including HACCP principles where applicable), maintain accurate records, and ensure a safe and hygienic kitchen environment at all times.

• Procurement & stock control – Source the finest seasonal ingredients, conduct stock control, maintain accurate inventory records and order supplies in a cost-effective manner while meeting quality standards.

• Nutrition & special diets – Cater for allergies, religious or medical dietary requirements and bespoke nutritional plans, working closely with nutritionists or medical staff when necessary.

• Presentation & standards – Ensure all culinary output meets the highest standards of presentation, portion control and quality consistent with a luxury private property

Requirements

• Professional culinary qualification and substantial proven experience as a Head Chef, Private Chef or in high-end fine dining / luxury hospitality environments.

• Strong knowledge of modern culinary techniques, international cuisines and dietary requirements (allergies, vegan, awareness where applicable).

• Demonstrable experience planning and executing private events and bespoke menus.

• Proven leadership skills with experience managing, training and motivating a small kitchen team.

• Excellent knowledge of food safety, hygiene standards and HACCP processes; relevant certifications preferred.

• Strong organisational skills, attention to detail and the ability to work independently with initiative.