Sous Chef - Brazilian Cuisine

About the role

The hotel’s Brazilian restaurant seeks a skilled Sous Chef to lead the churrasco station, delivering authentic rodízio service to guests. You will oversee meat preparation, grilling, and tableside carving while maintaining the highest standards of quality and safety.

Key responsibilities

• Prepare and grill a variety of meats (beef, lamb, chicken, sausages) using traditional Brazilian churrasco techniques.
• Control fire temperature and manage grilling equipment for optimal flavor and texture.
• Carve and serve meats tableside in rodízio style.
• Maintain cleanliness, organization, and food‑quality standards in the grill and kitchen areas.
• Monitor food freshness, portion control, and waste minimisation.
• Prepare traditional Brazilian side dishes, marinades, and accompaniments.
• Manage inventory of meats, seasonings, and supplies while controlling costs.
• Train and supervise kitchen staff on churrasco techniques, food‑safety protocols, and service standards.
• Ensure compliance with HACCP and local health regulations.
• Interact with guests to gather feedback and accommodate special requests.
• Collaborate with management on seasonal menus and promotions.

Required profile

• Proven experience as a chef, preferably in Brazilian churrascaria or steakhouse environments.
• Strong knowledge of churrasco and rodízio cooking and service styles.
• Expertise in meat butchery, grilling, fire control, and temperature management.
• Ability to work under pressure in a high‑volume dining setting.
• Leadership experience with staff training and mentorship.
• Knowledge of food‑safety standards; HACCP certification preferred.

Required skills

• Churrasco grilling techniques
• Meat butchery
• Fire and temperature control
• HACCP food‑safety compliance
• Inventory management
• Cost control and waste minimisation
• Menu development and recipe creation
• Seasonal menu planning