Sous Chef (Central Kitchen/Catering)

Responsibilities: Facilitate the efficient daily operations of the Central Kitchen. Supervise, lead, and inspire the kitchen team to ensure optimal productivity and workflow. Ensure strict adherence to food safety regulations, hygiene standards, and operational procedures. Oversee food quality, consistency, portion control, and presentation. Collaborate with management to plan menus and develop recipes, taking into account seasonal ingredients and food costs. Prepare and cook food when necessary to uphold quality standards. Train, coach, and assess kitchen staff to enhance their skills and performance. Manage inventory, stock rotation, and ordering to minimize food waste. Maintain cleanliness and proper functioning of kitchen equipment and work areas. Work collaboratively with other departments to ensure efficient production and timely order fulfillment. Assist in the implementation of process improvements to boost kitchen productivity and efficiency. Requirements: Relevant educational qualification in culinary arts or a related field. Minimum of 3 years experience in a kitchen management role. Strong understanding of food safety and hygiene regulations. Proven leadership and team management skills. Ability to plan and execute menu development effectively. Excellent communication and organizational capabilities. Familiarity with inventory management and food cost control.

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