Sous Chef

Responsibilities

Oversee food preparation, cooking, and presentation to ensure consistency and quality
Develop and implement new recipes and menus to enhance the dining experience
Train and mentor junior staff members to improve their skills and knowledge, including staff supervision, inventory management, and food safety
Maintain kitchen cleanliness, hygiene, and safety standards
Manage inventory, minimize waste, and optimize kitchen resources
Collaborate with the front of house team to ensure seamless service delivery

Qualifications

Diploma or Degree in Culinary Arts or related field
Minimum 5 years of experience as a Sous Chef or similar role in a high volume kitchen
Proven track record of leading a team and driving kitchen efficiency
Strong knowledge of international cuisine, cooking techniques, and kitchen operations
Excellent communication, leadership, and interpersonal skills
Ability to work under pressure and maintain a calm demeanor
HACCP, Food Safety, and Health & Safety certifications are a plus

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