Sous Chef

As Sous Chef at Nemo by Swot Hospitality, you will be the culinary second-in-command in a high‑profile kitchen that serves bold Eurasian cuisine against the dramatic backdrop of an underwater aquarium. You will translate the Executive Chef’s vision into consistent, high‑quality dishes while leading the brigade during service, managing the hot and cold sections when required, and ensuring timing and presentation meet Nemo’s exacting standards. This role demands technical mastery, calm leadership under pressure, and a commitment to mentoring junior cooks. You will help shape menu execution, maintain kitchen discipline, and drive continuous improvement in food quality, cost control, and team performance.

Duties and Responsibilities

• Kitchen Leadership — Supervise daily kitchen operations in partnership with the Executive Chef; lead the team during service and ensure smooth station coordination.
• Food Quality and Consistency — Maintain recipe integrity, portion control, seasoning, and plating standards across all dishes.
• Station Management — Oversee hot and cold sections as needed; manage mise en place, prep schedules, and par levels.
• Training and Development — Coach and mentor Chef de Parties, Demi Chefs, and commis cooks; run on‑shift training and skills development.
• Service Coordination — Work closely with the pass, expeditor, and front‑of‑house to synchronize course timing and manage high‑volume covers and private events.
• Inventory and Cost Control — Assist with purchasing, stock rotation, waste reduction, and daily food cost monitoring to meet financial targets.
• Health and Safety — Enforce HACCP, food safety, and hygiene standards; ensure equipment is maintained and kitchen areas are clean and organized.
• Menu Development — Contribute to menu planning, seasonal specials, and recipe testing; implement plating refinements and efficiency improvements.
• Problem Solving — Respond quickly to service issues, quality concerns, and guest feedback to support recovery and continuous improvement.

Requirements

• Experience — Minimum 3–5 years in professional kitchens with at least 1–2 years in a supervisory or senior cook role in upscale or high‑volume environments.
• Skills — Strong technical skills across proteins, sauces, and hot preparations; excellent timing, organization, and leadership under pressure.
• Knowledge — Solid understanding of food safety, portion control, and kitchen costing; familiarity with Eurasian flavors is an advantage.
• Qualifications — Culinary diploma or equivalent preferred; food safety certification required.
• Personal Attributes — Calm, decisive, detail oriented, team‑focused, and committed to mentoring and developing others.
• Availability — Flexible to work evenings, weekends, and public holidays.
• Language — Fluent English; additional languages are a plus.

About Swot Hospitality and Nemo

Swot Hospitality builds design‑led, locally rooted venues that combine operational excellence with warm, memorable service. Nemo is our flagship dining concept offering Eurasian cuisine, a raw bar, and an immersive underwater aquarium setting that creates a unique guest experience. We prioritize sustainability, local supplier partnerships, and career development—providing structured training, cross‑property mobility, and clear leadership pathways for culinary professionals who demonstrate skill and ambition.

Application Process

• How to Apply — Email your CV and a brief cover note to cvelasco@swothospitality.com. Put Sous Chef — Nemo in the subject line and include your earliest availability.
• Selection Steps — Screening call; kitchen interview with practical cooking assessment or trial shift; reference checks; formal offer and onboarding with a 90‑day development plan.
• What to Include — Recent CV, two professional references, and copies of culinary or food safety certifications.
• Timeline — Typical process duration is 3–6 weeks depending on role and candidate availability.