Job Description
The Sous Chef and Butler is responsible for supporting the preparation, presentation, and service of high-quality meals while providing professional hospitality and household dining services within the residence. The position works closely with the Head Chef and residential staff to ensure that meals, dining arrangements, and official and non-official functions are professionally planned, prepared, coordinated, and executed.
The incumbent is responsible for assisting with menu preparation, food production, kitchen organization, food safety and hygiene, as well as providing attentive table and beverage service and assisting with the preparation and coordination of residential functions.
The position requires a high degree of professionalism, discretion, confidentiality, courtesy, attention to detail, and flexibility. The incumbent must maintain a welcoming and well-organized environment for the employer, family members, and guests at all times. Prior experience in a 4- star or 5-star hotel, private residence, diplomatic household, or reputable hospitality establishment is highly desirable.
Job Industry
Job Salary Currency
Job Salary Fixed
NoKey Deliverables
- Assist the Head Chef with the planning, preparation, cooking, presentation, and service of daily meals, including breakfast, lunch, dinner, refreshments, and meals for official and non-official functions.
- Prepare a variety of dishes according to established recipes, menus, dietary requirements, and the preferences of the employer and guests, while maintaining consistent standards of quality, taste, presentation, and portion control.
- Prepare and organize mise en place, sauces, stocks, salads, desserts, garnishes, and other food components required for daily meals and functions.
- Ensure that food is prepared, handled, stored, and served in accordance with appropriate food safety, hygiene, sanitation, and temperature-control standards.
- Maintain the kitchen in a clean, organized, and hygienic condition and ensure that kitchen equipment, utensils, work surfaces, refrigerators, freezers, and storage areas are properly cleaned and maintained.
- Monitor the quality, freshness, and proper storage of food products and ingredients and promptly report any concerns regarding spoilage, shortages, or food safety.
- Assist with receiving, checking, organizing, and properly storing food products, beverages, and kitchen supplies, ensuring appropriate stock rotation and minimizing waste.
- Prepare dining areas and tables for breakfast, lunch, dinner, receptions, and official/non official functions, ensuring that table settings, glassware, silverware, linens, and other service items are properly arranged.
- Provide professional table and beverage service, including serving meals, refreshments, tea, coffee, and other beverages in accordance with the requirements of the employer and guests.
- Welcome and assist guests during official, non-official, and family functions; anticipate guests’ needs and provide discreet, courteous, and attentive service throughout the event.
- Coordinate with the Head Chef and other residential staff to ensure meals and events are properly organized, timed, and served according to the employer’s requirements.
- Assist with preparation and service of dining areas before and after meals and functions, including clearing tables, handling service items appropriately, and ensuring dining areas are left clean and orderly.
- Assist with the arrangement and presentation of dining tables, including appropriate placement of flowers, centerpieces, menus, and other decorative items as required.
- Monitor stocks of beverages, tableware, linens, napkins, and other service supplies and notify the employer when replenishment or replacement is required.
- Maintain proper standards of food handling, hygiene, cleanliness, and service etiquette while handling food, beverages, and dining equipment.
- Train and guide junior household staff, ensuring high standards are consistently maintained.
- Maintain accurate household inventories and stocks, including expendables used during events.
- Perform additional duties as assigned.
Essential Qualities
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Education: Completion of secondary school or food and beverage training is required. 2. Experience: Minimum of two years’ professional experience as a Sous-Chef, preferably in a 4-star hotel or reputable dining establishment. 3. Language: Good command of spoken and written English, with the ability to read and understand employer instructions. 4. Skills & Abilities:
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