Sous Chef

The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring the consistent delivery of high-quality dishes while maintaining excellence in food preparation, food safety, sanitation, cost control, and operational efficiency. This role assists in leading the kitchen team, upholding culinary standards, and contributing to menu development and innovation.

Qualifications

• Proven experience as a Sous Chef or in a similar supervisory culinary role.
• Culinary degree, diploma, or equivalent certification is preferred.
• Strong leadership, team management, and interpersonal skills.
• Excellent organizational, time management, and multitasking abilities.
• Solid understanding of food safety standards, sanitation practices, food costing, inventory control, and kitchen operations.
• Passion for culinary excellence with a creative and innovative approach to food preparation.
• Experience in menu engineering, recipe development, and culinary innovation is an advantage.
• Ability to work efficiently in a fast-paced hospitality environment while maintaining high standards of quality and consistency.