Sous Chef

• Assist the Executive Chef in menu creation, overseeing daily kitchen operations, managing staff, ensuring food quality, and maintaining cleanliness.
• 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.
• Enforce food safety and hygiene standards, conducting regular checks and training staff on best practices.
• Coordinate with front-of-house staff to ensure smooth service flow and timely dish delivery during peak hours.
• Develop and implement standard operating procedures for kitchen tasks, enhancing efficiency in food preparation and service.
• Assist in cost control and budgeting by monitoring food waste and optimizing ingredient usage.
• Participate in staff meetings, contributing ideas for menu enhancements and kitchen operations.
• Handle customer feedback and complaints with professionalism, ensuring a positive dining experience.

Desired Candidate Profile

• Culinary degree or equivalent certification from a recognized institution, showcasing foundational skills and knowledge.
• Minimum of 6 years of experience in a high-paced kitchen environment, demonstrating resilience and adaptability.
• Candidates should be good in fine dining platting /Plate Presentation Techniques
• Proficiency in various cooking techniques and cuisines, enabling versatility in menu development.
• Strong understanding of food safety regulations and best practices, ensuring compliance in all kitchen operations.
• Ability to work under pressure while maintaining a high level of organization and time management skills.
• Excellent communication skills in English, with additional language proficiency being a plus to cater to diverse clientele.