Sous Chef

• Assist the Executive Chef in menu creation, ensuring seasonal ingredients and innovative dishes are prioritized.
• Supervise kitchen staff, fostering a collaborative environment and promoting professional development through hands-on training.
• Oversee food preparation and plating to maintain quality standards, ensuring every dish is visually appealing and flavorful.
• Manage inventory and supplies, placing orders when necessary to prevent shortages and maintaining a well-organized kitchen.

Desired Candidate Profile

• Culinary degree or equivalent certification from a recognized institution, showcasing foundational skills and knowledge.
• Minimum of 3-5 years of experience in a high-paced kitchen environment, demonstrating resilience and adaptability.
• Experience in a supervisory role, proving capability in leading a diverse kitchen team effectively.
• Proficiency in various cooking techniques and cuisines, enabling versatility in menu development.