SOUS CHEF

What you’ll be doing:

• Lead and oversee the daily kitchen operations of a newly opened restaurant, ensuring smooth and efficient service.
• Supervise, guide, and develop the kitchen team while fostering a positive and collaborative work environment.
• Work closely with the Executive Chef and restaurant management in establishing kitchen procedures, workflows, and operational standards for the new store.
• Play an integral role as part of the pioneering team, helping set the foundation for a successful kitchen operation and team culture.
• Ensure that food safety, sanitation, inventory, and quality control standards are consistently maintained.
• Ensure that new processes, recipes, and operational standards are fully understood and properly implemented by the kitchen team.

Your experience and skills include:

• At least 3–4 years of culinary experience, preferably in a high-volume or full-service restaurant environment.
• A degree in Culinary Arts, Hotel and Restaurant Management, or relevant culinary certification is an advantage.
• Strong knowledge of local and international cuisines, food preparation, and kitchen operations.
• Proven experience in à la carte service, high-volume kitchen operations, and maintaining food quality and consistency.
• Strong leadership and team management skills, with the ability to help build and develop a pioneering kitchen team.

What’s in it for you:

• Accident Insurance
• HMO
• Paid Birthday leave
• Free Birthday Buffet
• Free unlimited coffee
• Employee Discount
• Signing Privilege

Job Type: Full-time

Benefits:

• Employee discount
• Health insurance

Work Location: In person