SOUS CHEF

Supervise line cooks, prep cooks, and other kitchen team members to ensure smooth daily operation Delegate tasks effectively and ensure timely food preparation and service Train, mentor, and support junior kitchen staff to develop skills and maintain standards Assist in cooking, plating, and overseeing dish execution as required Ensure consistency in food quality, taste, presentation, and portion control Monitor and enforce food safety, hygiene, and sanitation standards at all times Manage inventory levels, oversee ordering, and ensure proper stock rotation Maintain a clean, organized, and efficient kitchen environment Contribute to menu planning, recipe development, and continuous improvement initiatives

Qualifications/Requirements: Experience as a Supervisor

• Chef De Partie
• Kitchen Supervisor