Sous Chef Position Available

Responsibilities

• Assist the Executive Chef in planning and directing food preparation.
• Lead the kitchen team during service, ensuring smooth operation.
• Oversee food production to ensure quality and consistency.
• Ensure compliance with food safety and sanitation regulations.
• Manage inventory, including ordering and maintaining stock levels.
• Develop and test new recipes and contribute to menu planning.
• Train, mentor, and motivate the culinary staff.
• Monitor kitchen equipment and ensure its functionality and cleanliness.
• Collaborate with the front-of-house team to deliver excellent guest experiences.

Qualification

• Minimum 2 years of experience in a similar role.
• Culinary diploma or relevant certification from recognize school.
• Very good knowledge of various cooking techniques, cuisines, and equipment.
• Excellent leadership and time management skills.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent knowledge of food cost management and inventory control.
• Great communication and team-building skills.
• Ability to work flexible hours, including weekends and holidays.
• Good experience working with the Food and Beverage service department.