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