Sous Chef

• Assist the Head Chef in planning and preparing menus.
• Supervise and coordinate daily food preparation and cooking activities.
• Ensure all dishes are prepared according to company recipes and quality standards.
• Monitor food quality, portion control, and presentation.
• Train, mentor, and supervise kitchen staff.
• Schedule and delegate kitchen duties to ensure smooth operations.
• Maintain cleanliness, hygiene, and food safety standards in compliance with company policies and local regulations.
• Monitor stock levels, place orders, and minimize food wastage.
• Conduct inventory checks and ensure proper storage of food items.
• Assist in controlling food costs and kitchen expenses.
• Handle customer feedback related to food quality when required.
• Ensure all kitchen equipment is properly maintained and report any faults.
• Perform other duties assigned by the Head Chef or Management.

-Diploma or Certificate in Culinary Arts or a related field is an advantage.

-Minimum 2–5 years of experience in a professional kitchen, with at least 1 year in a supervisory role.

-Strong knowledge of food preparation, kitchen operations, and food safety standards.

-Excellent leadership and communication skills.

-Ability to work under pressure in a fast-paced environment.

-Strong organizational and time management skills.

-Willing to work shifts, weekends, and public holidays.