Sous Chef

OUR PURPOSE AND CULTUREWe are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact. As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place.

YOUR ROLE

As our Sous Chef, you will support the Executive Sous Chef in leading daily kitchen operations while ensuring exceptional quality, consistency, and creativity across all culinary offerings. You will play a key role in supervising the culinary team, maintaining operational excellence, and delivering memorable dining experiences that reflect the highest standards of luxury hospitality.

HOW YOU’LL MAKE THE PLACE

• Support the Executive Sous Chef in the day-to-day management of kitchen operations, ensuring the highest standards of food quality and presentation.
• Lead and supervise culinary colleagues during service, providing guidance, support, and coaching as required.
• Ensure all dishes are prepared consistently and in accordance with Rosewood standards, recipes, and guest expectations.
• Monitor food preparation and production to maintain quality, efficiency, and adherence to hygiene and safety regulations.
• Assist in menu development, recipe testing, and the implementation of seasonal and innovative culinary concepts.
• Collaborate closely with the Events, Restaurant, Stewarding, and Purchasing teams to ensure seamless operations.
• Control food costs through proper inventory management, portion control, and minimizing waste.
• Conduct daily team briefings and ensure clear communication of operational priorities and guest requirements.
• Train, mentor, and develop junior culinary team members, fostering a culture of continuous learning and excellence.
• Maintain a clean, organized, and safe working environment in compliance with all company and statutory regulations.

COULD THIS BE YOU?

• Previous experience as a Sous Chef, Junior Sous Chef, or in a comparable supervisory role within a luxury or upscale hospitality environment.
• Completion of vocational training or a university degree in Hospitality Management, Tourism, or a related field.
• Passion for culinary excellence and a hands‑on approach to leadership.
• Strong organizational skills and the ability to perform under pressure in a fast‑paced environment.
• High attention to detail with a commitment to quality and consistency.
• Solid understanding of food cost control, purchasing processes, and operational efficiency.
• Proven ability to motivate, coach, and develop team members.
• Strong communication and interpersonal skills with a collaborative mindset.
• Knowledge of food safety, hygiene regulations, and best culinary practices.
• Proficiency in both German and English is required; other language skills are advantageous.