Sous Chef – Lead Kitchen Operations

About the role

Driftwood Hospitality Management is seeking a dynamic Sous Chef to join the team at Kueros Restaurant. This key Food & Beverage position blends culinary creativity with strong leadership, ensuring every dish contributes to an unforgettable guest experience.

Key responsibilities

• Lead kitchen operations during peak periods, maintaining a hands‑on approach.
• Monitor food outlets, buffets, stations, and displays for quality, creativity, cleanliness, and food safety.
• Schedule and supervise well‑trained cooks, ensuring proper uniform and timely setup.
• Assist the Outlet‑Restaurant Manager and Banquet Manager with daily and weekly duties.
• Support food and beverage services for conventions, group events, and coordinate with other hotel departments.
• Work closely with the Food & Beverage team to improve front‑of‑house and back‑of‑house processes.
• Manage monthly food‑cost budgets, adjust requisitions, and control waste.
• Oversee menu creation for the staff restaurant, ensuring high‑quality products.

Required profile

• Extremely friendly, customer‑centric, and able to maintain a positive attitude.
• Flexible to work AM/PM shifts, weekends, and holidays.
• Committed to excellence and able to lead by example in a fast‑paced environment.

Required skills

• Food safety compliance
• Menu development
• Cost control and budgeting

What we offer

• Opportunity to shape the culinary experience in a renowned hospitality brand.
• Dynamic work environment with varied shifts.
• Collaborative team culture that values initiative and creativity.