Sous Chef

Description

We’re seeking a proactive and experienced Sous Chef who can take full command of kitchen operations. This role is perfect for someone who thrives in a high-energy environment, maintains uncompromising food standards, and knows how to lead a team with precision and efficiency. You'll be responsible for ensuring that every plate meets high expectations, managing kitchen resources smartly, and maintaining a clean, safe, and productive work environment.

Responsibilities and Duties

*Oversee all kitchen activities, ensuring every dish meets established quality standards before leaving the pass *Supervise and train cooks and kitchen staff on food preparation, presentation, and safety practices *Identify and quickly resolve any operational or culinary issues to keep service smooth and consistent *Maintain stock levels and track the usage and cost of food and ingredients to manage expenses effectively *Ensure that all equipment, supplies, and workspaces meet cleanliness, health, and safety regulations *Create and adjust menus to stay current, relevant, and profitable *Implement kitchen development plans aimed at improving sales and customer satisfaction *Coordinate purchasing, planning, and budgeting activities related to kitchen operations *Monitor the efficiency and productivity of the kitchen team and provide guidance to improve performance *Conduct regular inspections to maintain hygiene and food safety standards *Promote a high standard of personal hygiene and professional kitchen etiquette among all team members *Handle administrative tasks such as supply ordering and routine reporting to senior management *Hire and onboard new staff members who fit the pace and standards of the kitchen *Supervise the opening and closing procedures of the kitchen *Serve as the communication bridge between the kitchen and front-of-house teams to ensure seamless service *Always report for duty on time and maintain professional grooming and attire *Carry out any additional tasks as assigned by upper management

Qualifications and Requirements

*Strong leadership and communication skills *Proven ability to manage kitchen operations, including planning, procurement, and cost control *Detail-oriented, with a sharp eye for food presentation and kitchen cleanliness *Confident in solving problems and making decisions under pressure *Familiar with safety standards and sanitation practices *Able to multitask and adapt quickly in a fast-paced environment Creative flair for menu development and food innovation

Working Condition

Salary

Basic Salary 3400