Senior / Sous Chef (Western / Italian / Fusion Cuisine)

Description

Oversee daily kitchen operations, support menu creation, manage kitchen staff, ensure food quality, and maintain compliance with hygiene and safety standards. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Assist in designing and developing menus with seasonal and event-based offerings - Manage kitchen teams and oversee production activities - Establish efficient rosters and workflows to ensure consistent food quality - Collaborate with front-of-house teams for seamless service delivery - Guide junior chefs in line cooking, food preparation, and plating - Train new kitchen employees to meet food quality standards - Ensure kitchen cleanliness and compliance with regulatory standards - Maintain order, discipline, and professionalism in the kitchen - Assist in creating tasting menus and special event offerings - Collaborate with marketing to support events and promotions

Qualifications and Requirements

- Minimum 3 years of relevant culinary experience - Strong knowledge of cooking methods, kitchen equipment, and best practices - Proficiency in MS Office and restaurant software programs - Familiarity with industry standards and practices - Creativity in menu design and innovation - Ability to handle emergencies and provide effective solutions - Strong leadership, teamwork, and communication skills