Sous Chef

Responsibilities

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

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.