Sous Chef

Key Responsibilities:

• Assist the Executive Chef in daily kitchen operations
• Supervise and coordinate kitchen staff during food preparation and service
• Ensure all dishes are prepared according to recipes and quality standards
• Monitor food presentation and portion control
• Maintain cleanliness and hygiene standards in compliance with health regulations
• Manage inventory, stock rotation (FIFO), and food cost control
• Assist in menu planning and recipe development
• Train and mentor junior kitchen staff
• Handle kitchen scheduling in the absence of the Head Chef
• Ensure proper storage of food items and avoid wastage
• Support in receiving and inspecting deliveries

Job Type: Full-time