SOUS CHEF

About the role

Assists the Head Chef in overseeing kitchen operations, food preparation, quality control, and kitchen staff. Ensures consistent food quality, proper sanitation, efficient production, and compliance with food safety standards.

Key responsibilities

• Oversee kitchen operations and food preparation
• Maintain quality control standards
• Ensure consistent food quality
• Implement proper sanitation practices
• Manage efficient production
• Ensure compliance with food safety standards
• Manage and supervise kitchen staff

About you

• Graduate of Culinary Arts, Hospitality Management, or a related course
• Experience as a Sous Chef or in a similar kitchen leadership role
• Knowledgeable in food preparation, cooking techniques, and kitchen operations
• Familiar with food safety and sanitation standards
• Strong leadership, communication, and organizational skills
• Able to manage kitchen staff and maintain smooth operations
• Can work effectively in a fast-paced environment
• Willing to work flexible hours, including weekends and holidays