SOUS CHEF

Qualifications

• Minimum 3–5 years of experience as a Sous Chef or Senior Cook, preferably in Western cuisine.
• Culinary degree or relevant certification is an advantage.
• Proven ability to manage kitchen operations and lead a team effectively.
• Creative in menu development and plating presentation.
• Skilled in food cost control, stock management, and kitchen hygiene standards (HACCP knowledge is a plus).
• Willing to work in shifts, including weekends and public holidays.
• Able to work under pressure and in a fast-paced kitchen environment.

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.