Sous Chef

Responsibilities:

Assist the Head Chef in supervising daily kitchen operations to ensure efficient food preparation and service delivery.

Oversee food preparation and presentation to ensure consistency, quality, and adherence to established recipes and standards.

Supervise, train, and support kitchen staff, ensuring compliance with kitchen procedures, safety, and hygiene requirements.

Monitor inventory levels, assist with stock control, and coordinate the proper storage and handling of food and kitchen supplies.

Ensure compliance with food safety, sanitation, and health regulations while maintaining a clean and organized kitchen environment.

Support menu planning, recipe development, and cost-control initiatives to improve operational efficiency and profitability.

Assume responsibility for kitchen operations in the absence of the Head Chef, ensuring smooth workflow, staff coordination, and high-quality customer service.

Requirements:

Must have a minimum of 3 years of culinary experience in restaurant operations Previous experience as a Sous Chef or in a senior kitchen role Strong understanding of kitchen operations and food preparation Leadership and team management skills Ability to work under pressure in a fast-paced environment Strong attention to detail and consistency Good understanding of food safety and kitchen hygiene