Sous Chef

Key Responsibilities

• Assist the Head Chef in daily kitchen operations and food preparation
• Supervise and guide chefs, commis, and kitchen staff
• Ensure food quality, taste, and presentation meet company standards
• Plan daily production and assign duties to kitchen team members
• Maintain hygiene, cleanliness, and food safety standards (HACCP)
• Control food costs, portioning, and minimize wastage
• Monitor stock levels and coordinate ordering of supplies
• Ensure proper use and maintenance of kitchen equipment
• Handle kitchen operations in the absence of the Head Chef
• Train and motivate kitchen staff

Skills & Requirements

• Proven experience as a Sous Chef or Senior Chef
• Strong leadership and team management skills
• Excellent knowledge of cooking techniques and kitchen operations
• Ability to work under pressure in a fast-paced environment
• Good communication and organizational skills
• Knowledge of food safety and hygiene standards

Qualifications

• Culinary Diploma or Hotel Management certification preferred
• Relevant experience in hotels or high-volume restaurants

Job Type: Full-time

Pay: RO400.000 - RO450.000 per month

Experience:

• Italian Cuisine : 5 years (Required)

Language:

• Tagalog (Preferred)