Sous Chef

Description

We are seeking a dedicated Sous Chef to oversee kitchen staff, assist with menu planning, manage inventory, and ensure high standards of food safety and quality. This role requires strong leadership, organizational skills, and the ability to deliver high-quality dishes in a fast-paced environment. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Supervise and coordinate daily kitchen operations and staff activities * Assist in menu planning, recipe development, and dish execution * Ensure timely preparation and presentation of high-quality dishes * Manage inventory, ordering, and stock control of kitchen supplies * Maintain cleanliness and compliance with food safety and sanitation regulations * Monitor and maintain proper functioning of kitchen equipment * Delegate tasks effectively to kitchen staff to meet service timelines * Support Head Chef in training and guiding junior kitchen staff

Qualifications and Requirements

* Minimum 3 years of relevant culinary experience * Proven experience supervising or leading kitchen teams * Strong knowledge of cooking techniques and food preparation * Familiarity with food safety and sanitation standards * Ability to multitask and work efficiently under pressure * Strong organizational, leadership, and communication skills * Passion for delivering high-quality food consistently

Working Condition

Working hours

Full Time; schedule aligned with restaurant operations, including weekends and public holidays