Sous Chef

Description

We’re on the lookout for an experienced Sous Chef who brings both culinary expertise and a sharp eye for kitchen management. This role requires someone who can not only deliver exceptional food quality but also manage budgeting, procurement, and team coordination efficiently. You’ll play a key role in supporting the Head Chef in driving operational excellence while ensuring every plate that leaves the kitchen meets the highest standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

*Work alongside the Head Chef to plan budgets, order supplies, and optimize ingredient use *Track kitchen expenses and stock levels, implementing strategies to reduce food waste and control costs *Maintain organized and accurate inventory and financial records to support effective decision-making *Ensure every dish maintains consistent quality, flavor, and presentation in line with kitchen standards *Research and apply emerging culinary trends to enhance menus and refresh cooking techniques *Step into a leadership role when the Head Chef or Senior Sous Chef is unavailable, ensuring seamless kitchen operations *Keep the kitchen environment clean and safe, adhering to health codes and safety guidelines *Guide and train junior kitchen staff, encouraging growth and consistent performance

Qualifications and Requirements

*Diploma or certification in Culinary Arts or equivalent experience preferred *Strong background as a Sous Chef or equivalent, with experience handling kitchen finances and team oversight *Solid understanding of kitchen operations, food costing, and inventory control *Passion for culinary innovation and a deep commitment to food quality *Excellent leadership and team management skills, especially in high-pressure environments *Able to mentor junior staff while maintaining a positive and productive kitchen culture

Working Condition

Salary

Basic Salary 3000