Sous Chef

Responsibilities:

• Assist the Head Chef in the day-to-day kitchen operations, ensuring high standards of food quality, presentation, and taste.
• Supervise kitchen staff, delegate tasks, and ensure food preparation is completed in a timely and efficient manner.
• Oversee kitchen hygiene and safety, ensuring compliance with health regulations and company standards.
• Monitor stock levels, assist in inventory control, and inform management of shortages or needs.
• Ensure portion and waste control to maintain food cost targets.
• Contribute to menu development by suggesting new dishes, improvements, and seasonal options.
• Train and mentor junior kitchen staff, fostering skill development and a positive working environment.
• Stand in for the Head Chef during absences and ensure smooth operations continue.
  
• Inspect and maintain kitchen equipment to ensure it is clean, safe, and in working condition.

Requirements:

• Culinary certification or Diploma from a recognized institution.
• Minimum of 2-3 years of kitchen experience, with at least 1 year in a supervisory or sous chef role.
• Strong knowledge of food safety, kitchen hygiene, and HACCP principles.
• Excellent leadership, time management, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food, with attention to detail in presentation and flavor.