Job Description

Ensure Quality:

Oversee the preparation and presentation of all dishes to guarantee they meet the restaurant's high standards for taste, quality, and presentation.

Supervise Kitchen Staff:

Manage and mentor kitchen staff, providing guidance, training, and support to ensure a cohesive and efficient team.

Maintain Standards:

Uphold food safety and sanitation regulations, ensuring the kitchen operates in a clean and organized manner.

Develop Recipes:

Contribute to the creation and refinement of recipes and menus, bringing creativity and innovation to the culinary offerings.

Manage Inventory:

Oversee inventory control, including ordering supplies, managing stock levels, and minimizing waste.

Handle Administrative Tasks:

Assist with kitchen-related administrative tasks, such as scheduling, cost management, and maintaining accurate records.

Resolve Issues:

Address and resolve any issues related to food quality, staff performance, or operational challenges promptly and professionally.

Experience:

Proven experience as a Sous Chef or in a similar role within a high-end restaurant or luxury dining environment.

Culinary Skills:

Strong culinary skills with extensive knowledge of various cooking techniques and cuisines.

Leadership:

Excellent leadership and team management abilities, with a track record of successfully training and motivating kitchen staff.

Organization:

Exceptional organizational and multitasking skills, with the ability to thrive in a fast-paced and high-pressure environment.

Food Safety:

Thorough understanding of food safety and sanitation practices.

Education:

Relevant culinary qualifications or certifications are preferred.
Job Type: Full-time