The Sous Chef supports the Head Chef by managing daily kitchen operations, supervising cooks and kitchen assistants, and ensuring food is prepared to standard and on time.
Key Responsibilities:
● Assist the Head Chef in menu planning and recipe development.
● Oversee food preparation and cooking during service.
● Train and mentor junior kitchen staff.
● Ensure proper portion control and presentation.
● Monitor stock levels and assist with ordering supplies.
● Maintain kitchen hygiene, food safety, and health standards.
● Step in for the Head Chef during absences.
● Handle any operational or staff issues swiftly and professionally.
Key Requirements:
Diploma or degree in Culinary Arts or relevant field.
Minimum 3 years in a supervisory kitchen role.
Solid cooking and presentation skills.
Leadership qualities and teamwork.
Flexible and calm under pressure.
Job Type: Full-time
