Sous Chef

As Sous Chef, you will oversee the day-to-day culinary operations of Lombardi Restaurant, In-Room Dining, and Event Catering. You’ll ensure exceptional food quality, consistent presentation, and seamless service while guiding and developing our talented Kitchen team.

• Oversee culinary operations across all hotel food outlets, ensuring quality, consistency and efficiency.
• Support menu development, dish creation and seasonal changes.
• Maintain high standards of food safety, HACCP compliance and kitchen hygiene.
• Lead and develop the brigade through coaching, training and performance support.
• Assist with recruitment, rosters, labour management and performance reviews.
• Manage food costs, portion control, ordering and stock rotation.
• Engage with guests, interact confidently over the pass and assist with service recovery where required.
• Collaborate effectively with Front of House teams to support an outstanding guest experience.
• Uphold all brand standards, operational procedures and confidentiality expectations.