Sous Chef - 3 Months

Fiji Gateway Hotel is seeking a skilled, dedicated, and passionate Sous Chef to support the efficient operation of the kitchen and ensure the consistent delivery of high-quality food and exceptional dining experiences for our guests. The role is responsible for assisting the Head Chef in managing daily kitchen operations, maintaining food quality and presentation standards, and ensuring compliance with food safety, hygiene, and workplace health and safety requirements.

The Sous Chef will be responsible for supervising and coordinating kitchen staff, overseeing food preparation and service, monitoring food quality and portion control, and ensuring that all dishes are prepared and presented according to established recipes and standards. The successful candidate will also assist with menu planning, stock control, food ordering, cost management, and minimising food wastage while maintaining efficient kitchen operations. Working closely with the Head Chef and Food & Beverage team, the Sous Chef plays an important role in mentoring kitchen staff, maintaining operational standards, and ensuring that Fiji Gateway Hotel consistently delivers quality cuisine and a memorable dining experience for all guests.

Key Responsibilities:

• Oversee daily kitchen operations of your allocated outlet to ensure food items are prepared in a timely manner, and kitchen team is ready for service and items are cooked to order and prepared and served in a timely manner to ensure maximum guest satisfaction
• Oversee daily stores requisition process to ensure kitchen maintains the correct stock items on hand to ensure continuity of menu items and products available for guests
• Ensure team briefings consistently occur each day to communicate key operational requirements including functions, and any other special needs or information such as occupancy, restaurant reservation numbers, etc
• Ensure all kitchen team members follow the recipe and check list
• Ensure all kitchen machines and equipment are fully functional and cleaned and maintained to the correct standard
• Monitor buffet food levels during service, ensuring consistency in food available on the buffet
• Monitor a la carte service by checking food at the pass before handed over to restaurant service staff
• Assist with calling of orders during a la carte meal service
• Assist with menu development and recipe testing
• Prepare training resources such as standard menu item photos and deliver on the job training to kitchen team
• Ensure that kitchen cleaning schedules are completed daily
• Ensure that food safety audits and record keeping is completed daily, personally completing spot checks during each shift
• Ensure that kitchen areas and fridges and cool-rooms are maintained at a high standard of cleanliness and operational effectiveness
• Monitor presentation and personal hygiene standards of kitchen team, counselling as necessary to ensure a high standard of personal hygiene is maintained by all kitchen team members
• Monitor food preparation and storage to ensure minimization of food waste
• Monitor business levels during service and reassign labour resources as necessary
• Complete departmental induction training for new kitchen team members and monitor the completion and success of the Kitchen buddy program
• Counsel staff on identified performance issues, escalating serious performance issues to the Head/Executive Sous/Executive Chef
• Ensure all workplace accidents and incidents are reported and investigated in a timely manner
• Oversee overall kitchen operations in the absence of the Head/Executive Sous/Executive Chef
• Any other reasonable task as requested by your manager

What We’re Looking For:

• Minimum Level III Trade Certificate in Cookery
• Minimum 2 years leadership experience at Chef de Partie level in a mid to large-size kitchen team
• International hotel or resort kitchen operations leadership experience is an advantage
• Demonstrated work experience in a HACCP certified kitchen
• Effective communication and leadership skills
• Demonstrated passion for cuisine
• Have completed HACCP or other regulatory Food Safety training
• Good understanding of local and international catering legislative requirements

Join Fiji's leading hotel family where people come first.

• Competitive salary package offered.
• Supportive workplace with ongoing training.
• FREE staff meals + family discount rates
• Plus, more attractive employee benefits

To apply, submit your resume & cover letter

To hr@raffehotels.com / chefs@raffehotels.com

Applications close 29 October 2026