Sous Chef (All Gender)

About the role

We are looking for an experienced Sous Chef to lead the daily operations of our German à la carte restaurant within a five‑star luxury hotel environment. You will be responsible for delivering authentic German cuisine while maintaining the highest standards of quality, hygiene and service.

Key responsibilities

• Lead and manage the kitchen brigade, ensuring consistent food quality and presentation.
• Plan, develop and regularly update authentic German menus that blend traditional regional specialties with contemporary trends.
• Oversee preparation of all dishes, controlling taste, portion sizes and plating standards.
• Maintain strict HACCP, food safety, sanitation and hygiene standards in line with hotel policies.
• Train and mentor staff on German cooking techniques, recipes, food safety and kitchen procedures.
• Develop standardised recipes, monitor food and labour costs, and minimise waste.
• Collaborate with the Executive Chef on menu engineering, seasonal promotions and special events.

Required profile

• Culinary diploma or equivalent with professional certification in German cuisine (highly desirable).
• 5‑8 years of progressive culinary experience, including 2‑3 years in a leadership role within a luxury hotel or fine‑dining restaurant.
• Extensive knowledge of traditional and modern German cuisine and regional specialties.
• Fluent in English and strong commitment to professionalism and continuous improvement.

Required skills

• HACCP and food safety standards
• Menu development and recipe standardisation
• Food costing, inventory control and budget management
• German cooking techniques and plating standards

What we offer

• Competitive salary and comprehensive benefits package
• Work permit, accommodation and flight ticket arrangements
• Health insurance
• Opportunities for professional development and training through the Maritim Academy